Quick and Easy Meatball Stroganoff with Mushrooms

Your whole family will love this easy meatball stroganoff recipe! A twist on the classic beef stroganoff made with tender meatballs and a rich and creamy sauce.

I admit that I took some liberties with this hearty meatball stroganoff recipe. My goal was to make a version of stroganoff that was easy enough for a quick weeknight dinner! Stroganoff is a classic beef dish, using either cubed steak or ground beef. For this meatball stroganoff recipe, I use pre-made meatballs purchased from the grocery store. 

For the creamy mushroom sauce in this recipe, we make a mushroom gravy with fresh and prepared ingredients, then finish it off with sour cream. The sour cream gravy is rich and has just a bit of tanginess to it. 

Before serving, I combine the meatballs with the cooked egg noodles, and pour the creamy rich sauce over the top! With the addition of mushrooms, you can consider this recipe a complete meal, too!

This satisfying meal is true comfort food at its best! The perfect meal for a cold winter night.

Meatballs are one of my favorite ways to use up ground meat! Check out my Swedish Meatballs | Cheesy Italian Meatball Sliders with Garlic Butter | Easy BBQ Pork Meatballs

Substitutions and Additions

This is a great recipe with several ingredient substitutions! I think the best recipes are the ones that use what you have on hand. With that in mind, here are a few suggestions: 

• You can absolutely make your own meatballs using ground beef, ground pork or ground turkey! Beef meatballs are a more classic pairing for the rich sour cream sauce. Feel free to use my homemade meatball recipe if you need one! 
• Or use frozen meatballs! Follow package instructions for cooking. 
• Substitute any shape of cooked pasta for the egg noodles. 
• Use beef stock or vegetable stock instead of the broth. 
• Substitute heavy cream for the sour cream.
• Add a splash of dry white wine when you add the minced garlic to help the browned bits lift off the bottom of the pan. Scrape the bottom of the pan with a wooden spoon! 

If you have more of these ingredients to use up, you could try out these delicious Cream of Mushroom Pork Chops or this yummy Ground Turkey Pasta.

Serving Suggestions

I recommend serving this dish with egg noodles, either store-bought or homemade! If you’re interested, you can learn how to make homemade egg noodles. It’s easier than you think!

These meatballs are also delicious when served over a bed of mashed potatoes, white rice, or polenta! Green beans, brussels sprouts or asparagus are a wonderful veggie pairing. 

Consider adding a crispy green salad for extra veggies. 

Storage

Store leftover meatball stroganoff in an airtight container in the refrigerator for 2-3 days. Reheat gently in the microwave or on the stovetop!

Easy Meatball Stroganoff

Author: Michelle Goth

Your whole family will love this easy meatball stroganoff recipe! A twist on the classic beef stroganoff made with tender meatballs and a rich and creamy sauce.

No ratings yet

Print Leave a Review Pin Recipe

Ingredients

 

• ▢ 1 package egg noodles
• ▢ 2 teaspoon olive oil
• ▢ 16 ounces fresh Italian meatballs, ready to cook
• ▢ ½ sweet yellow onion, chopped
• ▢ 6-8 ounces mushrooms, sliced
• ▢ 1 teaspoon garlic, minced

For the stroganoff sauce:

• ▢ 3 tablespoons butter
• ▢ 3 tablespoons all purpose flour
• ▢ 1 ½ cups beef broth, low sodium
• ▢ 1 cup light sour cream
• ▢ 1 can cream of mushroom soup
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon black pepper

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. 
• Bring a pot of salted water to boil and cook egg noodles according to package directions.
• Place meatballs in oven safe baking dish and bake for 20-25 minutes, following package directions, until golden brown. 
• In a large skillet over medium-high heat, add olive oil and heat for 1-2 minutes. Add onion and mushrooms, sauté for 3-4 minutes until they begin to get fragrant. Add garlic, sauté for another 30 seconds, do not allow to burn.
• Add butter to onions and mushrooms in pan, and melt over medium heat, stirring vigorously. Once melted, add flour, continue to stir vigorously until the flour has absorbed the butter and formed a paste.
• Add beef broth and whisk vigorously to remove lumps on high heat, allowing the liquid to come to a simmer for 2-3 minutes until it starts to thicken.
• Remove skillet from heat. Whisk in sour cream and mushroom soup.
• Stir until mixture is thoroughly incorporated.
• Season Worchestershire sauce, garlic powder, salt and pepper. Taste and adjust seasonings if necessary.
• Serve sauce over cooked egg noodles, top with meatballs.

Serving: 1, Calories: 814kcal, Carbohydrates: 57g, Protein: 35g, Fat: 53g, Saturated Fat: 22g, Polyunsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 1848mg, Fiber: 11g, Sugar: 17g

Did you make this recipe?Please leave a review or share a photo on Instagram.