This Meatball Stroganoff recipe might put all of your favorite instant meals to shame!
This meatball stroganoff is a grown-up take on my favorite childhood recipe, made with from-scratch meatballs, fresh mushrooms, and egg noodles. Growing up, I lived off of easy, instant meals like frozen dinners, mac and cheese, and Hamburger Helper—or, as some might call it, beef stroganoff. A simple boxed pasta meal mixed with ground beef made a delicious (and seemingly gourmet) dinner for a kid like me. Following the simple recipes on the back of cardboard boxes is how I initially learned to “cook,” if you could call it that. I was always so proud of my creations. And I bet my mom was happy to have an easy excuse not to cook dinner once in a while!
I loved Hamburger Helper, but it wasn’t the most nutritious meal. As an adult, I’m much more health-conscious when choosing what to make for dinner. Still, I have found myself craving my old favorites lately, and now I can recreate this tasty recipe with fresh, quality ingredients in under an hour! This meatball stroganoff recipe is rich, creamy, and comforting—perfect for cozy fall nights!
Is Meatballs Stroganoff Healthy?
This meatball stroganoff is a relatively healthy dish. It features lean ground beef, a good source of protein, and mushrooms, which contribute vitamins and minerals. You can substitute the ground beef with turkey, chicken, or vegan meatballs—just be sure to adjust the cooking times. Keep in mind that vegan options tend to cook quicker. If you’re vegan or lactose intolerant, replace the dairy with plant-based alternatives. To boost the meal’s fiber content, consider swapping out the egg noodles for brown rice.
Make Your Meatballs Even Better
You might notice the recipe calls for breadcrumbs when building your meatballs, but can I let you in on a little secret? I often use crushed crackers instead! This trick, inspired by a cherished family recipe, consistently creates an incredible and irresistible meatball texture. The slight buttery flavor from the crackers adds an extra layer of richness you don’t always get from breadcrumbs. Consider soaking the crackers in a bit of milk first; this keeps the meatballs moist and tender.
For best results, don’t overmix the meat—just combine the ingredients until they hold together. Overmixing can make the meatballs dense and tough. Also, when forming the meatballs, keep your hands slightly damp to prevent sticking and to help create smooth, even shapes. Once the meatballs are formed, refrigerating them before cooking can make a big difference. Chilling them for 15 to 30 minutes helps them firm up, reducing the risk of falling apart during cooking.
For added convenience, you can even prepare the meatballs a day ahead and store them in the fridge, covered, until you’re ready to cook. This not only enhances the flavors as they meld, but also makes mealtime prep a breeze!
How To Make Ahead and Store
You can store your leftovers in an airtight container in the fridge for about 4 days. Reheat the dish in the microwave or on the stove.
Serving Suggestions
Meatball stroganoff is traditionally served with egg noodles, but you can try this recipe with any store-bought or Homemade Pasta. Also, it’s best served as a main course, paired with a vegetable dish like Crispy Asparagus, Easy Sautéed Broccoli, or Honey-Glazed Carrots. You can also add a side of Garlic Toast to complete your dinner.
Once you try this quick, easy, and satisfying recipe for meatball stroganoff, you’ll never return to boxed dinners!
Ingredients
- 1 pound lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion diced
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 8 ounces egg noodles
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F. In a bowl, mix ground beef, breadcrumbs, milk, egg, salt, and pepper. Form into 1-inch meatballs and place on a baking sheet.
- Bake meatballs for 15 minutes, or until browned and cooked through.
- While meatballs bake, heat olive oil in a skillet over medium heat. Add onions and mushrooms, and sauté until tender. Add garlic and cook for 1 minute.
- Sprinkle flour over the vegetables, stir to coat. Slowly add beef broth, stirring continuously. Bring to a simmer and cook until thickened.
- Reduce heat, stir in sour cream. Add baked meatballs to the sauce, stir to coat. Simmer for 5 minutes.
- Cook egg noodles according to package instructions. Serve meatballs and sauce over noodles, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Loved this. I did mess up but I corrected it. I don’t have garlic . I have do have garlic powder. Will that work?
Yes, you can use garlic powder instead. Use about 1/4 to 1/2 teaspoon in place of the two cloves of fresh garlic. Enjoy!