Meatball Stroganoff with Dreamy Cream Sauce

Looking for the perfect comfort food that’s both rich and family-friendly? This Meatball Stroganoff with Dreamy Cream Sauce delivers hearty satisfaction with every bite. A delicious twist on the classic Beef Stroganoff, this recipe swaps strips of beef for juicy homemade meatballs, swimming in a luscious, creamy mushroom sauce. Whether it’s a cozy weeknight dinner or a Sunday family meal, this dish is bound to become a go-to favorite.

Meatball Stroganoff brings together tender ground beef meatballs, a silky sour cream-based sauce, and the deep, savory flavor of mushrooms and broth. This dish has its roots in Russian cuisine, just like the traditional Beef Stroganoff, but this version feels even more indulgent. Serve it over noodles, rice, or mashed potatoes, and you’ve got a full meal that’s rich in texture and flavor.

In addition to the cozy, savory appeal, this dish is also an excellent introduction to using pantry staples like breadcrumbs and ground beef creatively. Plus, it’s easy to prepare in one pan—making cleanup a breeze and weeknight cooking stress-free. For even more meal inspiration, browse comforting options from this Pinterest comfort food dinner board or explore ground beef recipe ideas to mix and match with this creamy dish.

💖 Why you’ll love this recipe

• Creamy, hearty, and deeply flavorful

• Ideal for both kids and adults

• Ready in under 45 minutes

• One-pan dish – minimal cleanup

• Easily adaptable to dietary preferences (gluten-free or lighter versions available)

This recipe checks all the boxes for a comforting meal without sacrificing bold, satisfying flavor.

🧾 Ingredients overview and substitutions

A perfect Meatball Stroganoff starts with a solid foundation of wholesome ingredients. Each component contributes to the richness of the dish, especially the dreamy cream sauce that makes this meal irresistible.

For the meatballs:

• 500g ground beef (preferably 80/20 for juiciness)

• 1 egg (for binding)

• 1/2 cup breadcrumbs

• 1 small onion, finely chopped

• 1 tsp salt

• 1/2 tsp black pepper

These ingredients form tender, well-seasoned meatballs that hold their shape when cooked.

For the cream sauce:

• 2 tbsp olive oil (for sautéing)

• 1 cup mushrooms, sliced

• 2 cups beef broth

• 1 cup sour cream (provides tang and creaminess)

• 1 tbsp flour (used for thickening)

• 1 tsp Dijon mustard

• 1 tbsp Worcestershire sauce

The combination of Dijon mustard, Worcestershire, and mushrooms deepens the umami flavor. Mushrooms are essential for that earthy Stroganoff character.

Substitutions:

• Use ground turkey or chicken instead of beef for a leaner option.

• Replace breadcrumbs with gluten-free breadcrumbs if needed.

• Swap sour cream with plain Greek yogurt for a lighter twist.

• For dairy-free, opt for coconut cream and a dairy-free broth.

🥄 Step-by-step cooking instructions

Making the meatballs:

1. In a large bowl, combine 500g ground beef, 1 egg, 1/2 cup breadcrumbs, 1 finely chopped onion, 1 tsp salt, and 1/2 tsp black pepper.

2. Mix until all ingredients are evenly incorporated. Don’t overmix or the meatballs may become tough.

3. Shape the mixture into bite-sized balls, about 1 inch in diameter.

Pro Tip: Chill the meatballs for 10 minutes before cooking to help them hold their shape.

Browning the meatballs:

1. Heat 2 tbsp olive oil in a large skillet over medium heat.

2. Add meatballs in batches, browning on all sides. You don’t need to cook them through—just get that golden crust.

3. Remove the meatballs and set aside on a plate.

Searing the meatballs locks in flavor and helps them stand up to simmering later.

Preparing the dreamy cream sauce:

1. In the same pan, add 1 cup sliced mushrooms. Sauté until they release moisture and turn golden brown.

2. Sprinkle in 1 tbsp flour and stir until mushrooms are well coated. This creates a roux-like base that will help thicken the sauce.

3. Slowly add 2 cups beef broth, stirring constantly to avoid lumps.

4. Let the sauce simmer for 5 minutes until slightly thickened.

5. Lower the heat and stir in 1 cup sour cream, 1 tsp Dijon mustard, and 1 tbsp Worcestershire sauce.

Make sure to stir continuously to avoid curdling the sour cream.

Bringing it all together:

1. Return the meatballs to the sauce and reduce heat to low.

2. Simmer uncovered for 10–12 minutes until meatballs are cooked through and sauce thickens further.

3. Taste and adjust seasoning with salt and pepper if needed.

🍝 Serving suggestions

Pair your Meatball Stroganoff with any of these comforting bases:

• Buttered egg noodles (classic and traditional)

• Mashed potatoes (adds creamy texture)

• Steamed white or brown rice (perfect for soaking up sauce)

Garnish with fresh parsley, chives, or a small dollop of sour cream for a beautiful, appetizing finish.

Pinterest fans can find visual serving ideas on this stroganoff recipe board.

⏱️ Time-saving tips & make-ahead options

• Prep meatballs ahead and refrigerate them for up to 24 hours before cooking.

• Freeze raw or cooked meatballs and reheat directly in the sauce.

• Use pre-made or store-bought meatballs for ultra-fast prep—just simmer them in the sauce until heated through.

Batch cooking the meatballs separately and freezing them in portions helps streamline future meals.

🥗 Nutritional breakdown

This dish is hearty and satisfying, but with the right tweaks, it can also be nutrition-conscious.

Estimated per serving (based on 4 servings):

• Calories: ~520

• Protein: 32g

• Carbohydrates: 18g

• Fat: 35g

Tips for a lighter version:

• Use lean ground meat like turkey or chicken.

• Replace sour cream with low-fat Greek yogurt.

• Use olive oil spray instead of tablespoons of oil.

Explore more nutritional tips with this overview of cream sauces in cuisine.

🌶️ Recipe variations & add-ons

Protein swaps:

• Ground turkey or chicken for a leaner alternative

• Plant-based meatballs for a vegetarian twist

Sauce enhancements:

• Stir in cream cheese for extra richness

• Add smoked paprika for a hint of spice

• Use thyme or rosemary for earthy depth

Extra vegetables:

• Baby spinach – stir in just before serving

• Peas – add with the meatballs for color and sweetness

• Bell peppers – sauté with mushrooms for a colorful crunch

This flexibility lets you reinvent the dish each time, depending on what’s in your fridge.

🧊 How to store and reheat leftovers

This dish keeps well and even tastes better the next day as flavors meld.

To store:

• Refrigerate leftovers in an airtight container for up to 3–4 days

• Freeze for up to 3 months in freezer-safe containers

To reheat:

• On the stove: Add a splash of broth or water, stir over medium-low heat

• In the microwave: Cover and heat in 1-minute intervals, stirring in between

Avoid boiling during reheating to prevent sour cream from curdling.

🥔 What to serve with meatball stroganoff

Balance the richness of the cream sauce with lighter or crisp textures:

• Crisp green salad with vinaigrette

• Steamed or roasted vegetables (broccoli, green beans, carrots)

• Crusty bread or dinner rolls for sopping up sauce

Looking for inspiration? Browse this Pinterest board of comfort food dinners to build a meal around your stroganoff.

⚠️ Common mistakes to avoid

• Overcooking the meatballs: They become tough. Always remove once browned and finish in sauce.

• Curdling the sauce: Add sour cream over low heat and stir constantly.

• Skipping the browning step: It adds flavor and texture to the meatballs.

• Adding sour cream too early: Heat gently after adding to avoid separation.

• Not seasoning enough: Taste as you go. The sauce relies on layers of flavor.

By avoiding these errors, your stroganoff will turn out creamy and consistent every time.

❓ Frequently asked questions (FAQ)

Can I use frozen meatballs for stroganoff?

Yes! Just make sure they’re fully cooked before simmering in the sauce. This is a great time-saving shortcut.

Can I make this recipe in a slow cooker or Instant Pot?

Absolutely. Brown the meatballs first, then add all ingredients to the cooker. In a slow cooker, cook on LOW for 4 hours. Add sour cream in the last 15 minutes.

What’s the difference between Swedish meatballs and stroganoff meatballs?

Swedish meatballs often use pork and spices like allspice, and are served in a cream-based gravy. Stroganoff meatballs are beef-based and served in a tangier mushroom and sour cream sauce.

How do I thicken stroganoff sauce without flour?

Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) instead. Stir into simmering sauce to thicken without changing flavor.

Is sour cream or heavy cream better for stroganoff?

Sour cream adds tang and depth, which is traditional for stroganoff. Heavy cream makes a richer sauce but lacks the slight acidity.

Can I make it dairy-free or gluten-free?

Yes. Use plant-based sour cream, and swap gluten-free flour or cornstarch for thickening. Use GF breadcrumbs for the meatballs.

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