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Meatball Stroganoff with Dreamy Cream Sauce

This comforting Meatball Stroganoff with Dreamy Cream Sauce is a creamy, flavorful twist on the classic beef stroganoff. Juicy homemade meatballs are simmered in a rich, velvety mushroom and sour cream sauce, making it the perfect hearty dinner.

Ingredients

For the Meatballs:

500g ground beef (80/20 for best flavor)

1 egg

1/2 cup breadcrumbs (use gluten-free if needed)

1 small onion, finely chopped

1 tsp salt

1/2 tsp black pepper

For the Cream Sauce:

2 tbsp olive oil

1 cup mushrooms, sliced (white button or cremini)

2 cups beef broth

1 tbsp all-purpose flour (or cornstarch for gluten-free option)

1 cup sour cream (or plain Greek yogurt)

1 tsp Dijon mustard

1 tbsp Worcestershire sauce

Salt and black pepper, to taste

Instructions

Step 1: Make the Meatballs

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

  2. Mix with your hands or a fork until just combined. Do not overmix.

  3. Roll into small meatballs (about 1 inch in diameter). You should get 18–20 meatballs.

Step 2: Brown the Meatballs

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

  2. Brown the meatballs in batches, turning until all sides are golden. You don’t need to cook them all the way through.

  3. Remove meatballs from skillet and set aside on a plate.

Step 3: Make the Creamy Mushroom Sauce

  1. In the same skillet, add 1 cup sliced mushrooms and cook until browned and soft (about 5–6 minutes).

  2. Sprinkle 1 tbsp flour over mushrooms and stir well to coat.

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

  4. Simmer the mixture for 5–6 minutes until slightly thickened.

Step 4: Add Cream & Flavor

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

  2. Stir gently and continuously until the sauce is creamy and smooth.

  3. Season with additional salt and pepper to taste.

Step 5: Finish Cooking

  1. Return the browned meatballs to the skillet with the sauce.

  2. Cover and simmer for 10–12 minutes, or until the meatballs are cooked through and the sauce is thick and dreamy.

  3. Serve hot over noodles, mashed potatoes, or rice.

Notes

  • Make-ahead tip: Meatballs can be made and refrigerated up to 24 hours in advance.

  • Freezer-friendly: Freeze uncooked or cooked meatballs for up to 3 months. Thaw in the fridge before cooking.

  • Sour cream alternatives: Use plain Greek yogurt or dairy-free alternatives.

  • Thickening options: Cornstarch can be used instead of flour for a gluten-free sauce.

  • Extra veggies? Feel free to add spinach, peas, or bell peppers for color and nutrients.