If you’re searching for a cozy, comforting dish that brings together hearty flavors and exciting textures, this Meatball Stroganoff Recipe is going to steal your heart. Picture tender, juicy meatballs swimming in a luxuriously creamy sauce loaded with mushrooms, herbs, and just the perfect touch of tangy sour cream, all nestled on a bed of buttery egg noodles. It’s an elevated take on classic stroganoff that’s surprisingly easy to whip up, and perfect for feeding a crowd or enjoying as a satisfying weeknight dinner. Once you try this Meatball Stroganoff Recipe, it will quickly become one of your favorite go-to meals for any occasion.

Ingredients You’ll Need

The image shows various ingredients neatly arranged on a white marbled surface. Starting from the left, there is a white plate filled with raw meatballs, above it a small white bowl of chopped onions. Next to the onions is a small white jug with light-colored sherry liquid, and nearby are small bowls containing Dijon mustard with a smooth creamy texture, mixed dried herbs with greenish tones, and sour cream which looks thick and white. Below these, there is a round white bowl with sliced brown mushrooms showing their light gills, and another white bowl with whole mushrooms. Towards the right side, a white bowl holds light brown broth with a smooth surface. In front of the broth is a small round wooden board topped with green parsley, three rectangular pieces of pale yellow butter on a small pale blue dish, and minced garlic in a tiny white bowl. Near the parsley, a small white bowl contains fine white flour. Towards the bottom left, a round white bowl with two handles contains a heap of uncooked wide egg noodles in a yellowish hue. The ingredients are well spaced, creating a clean composition. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, yet each one plays a special role in delivering the rich, comforting flavors and lovely textures that make this Meatball Stroganoff Recipe so satisfying. From the savory mushrooms to the aromatic thyme, every component elevates the dish in its own way.

8 ounces extra wide egg noodles: Their broad shape catches the creamy sauce perfectly.
2 tablespoons olive oil, divided: Used for sautéing the meatballs and vegetables, adding depth and richness.
18 ounce bag frozen meatballs: The star protein—quick and flavorful, no need to make meatballs from scratch.
8 ounces mushrooms, thickly sliced: Adds an earthy, meaty texture that complements the sauce beautifully.
1/2 cup diced yellow onion: Provides sweetness and a subtle bite when sautéed.
1 tablespoon Worcestershire sauce: Gives a complex umami boost that intensifies the dish’s savory qualities.
3 tablespoons butter + more for buttering noodles: Brings luxurious creaminess and richness throughout.
6 cloves garlic, minced: Adds aromatic warmth and depth of flavor.
3 teaspoons dried thyme: Brings a subtle herbal brightness that lifts the sauce.
1 teaspoon ground sage: Adds a warm, slightly peppery note perfect for comfort food.
1/4 cup flour: Thickens the sauce to the perfect creamy consistency.
2 cups beef broth: Forms the flavorful base of the sauce with savory richness.
2 tablespoons sherry cooking wine: Adds a hint of sweetness and complexity.
2 teaspoons Dijon mustard: Injects a subtle tang and sharpness to balance the cream.
1 cup heavy cream: Provides the luxurious creaminess that makes stroganoff irresistible.
1/2 cup sour cream: Adds tang and softness, finishing the sauce with that classic stroganoff flavor.
Kosher salt: Essential for seasoning and highlighting all the flavors.
Fresh cracked pepper: Adds a touch of heat and complexity.
Fresh chopped parsley, for garnish: Brings freshness and a pop of color to the final dish.

How to Make Meatball Stroganoff Recipe

Step 1: Cook the Egg Noodles

Begin by cooking your extra wide egg noodles according to the package instructions until they’re just al dente. This means a slight bite to them so they don’t become mushy once tossed with the creamy sauce. Don’t forget to toss them with a little butter right after draining—that extra touch of richness makes all the difference!

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add your frozen meatballs and cook them, turning occasionally, so they get a golden-brown crust all around. This adds flavor and texture without drying them out. Once browned, set them aside to keep warm while you prepare the sauce.

Step 3: Sauté Mushrooms and Onions

In the same pan, add the remaining tablespoon of olive oil. Toss in the thickly sliced mushrooms, diced onion, and a splash of Worcestershire sauce for that savory kick. Season lightly with salt and pepper, and cook for about 4 minutes, stirring occasionally until the mushrooms soften and the onions turn translucent and fragrant. This forms the flavorful foundation of your stroganoff sauce.

Step 4: Add Aromatics and Herbs

Next, melt 3 tablespoons of butter right in the pan with the mushroom mixture. Add in minced garlic, dried thyme, and ground sage, along with a little more salt and pepper. Stir frequently as you cook this for about 30 seconds—this quick step really wakes up the herbs and infuses the sauce with aromatic richness.

Step 5: Make the Roux

Sprinkle the flour over the butter and vegetable mixture, stirring constantly for 1 minute. This forms a roux, a thickening base, which ensures your sauce will be velvety smooth and perfectly thick without any lumps. It might smell a bit nutty, which is exactly what you want here!

Step 6: Deglaze and Build the Sauce

Slowly pour in the beef broth, stirring as you go to scrape up all the caramelized bits stuck to the bottom of the pan—these bits are full of flavor and take your sauce to the next level. Then stir in the browned meatballs along with the sherry cooking wine, Dijon mustard, and heavy cream. Season with salt and pepper and bring everything to a gentle simmer.

Step 7: Simmer and Thicken

Cover the pan and reduce the heat to low. Let the sauce simmer gently for about 20 minutes, stirring occasionally, until it thickens and the meatballs are heated through. If your sauce is not quite thick enough after this, uncover it and let it simmer for a few more minutes to reduce to the desired consistency.

Step 8: Finish with Sour Cream

Remove the pan from heat and stir in the sour cream for that signature stroganoff tang and creaminess. Taste and adjust seasoning with salt and pepper as needed. This final step makes your stroganoff feel luxuriously smooth and perfectly balanced.

Step 9: Serve and Garnish

Dish out generous portions over your buttery egg noodles, and don’t be shy with fresh chopped parsley sprinkled on top for a burst of color and freshness. Now, get ready to dig into one of the most comforting and satisfying meals you’ll enjoy this season!

How to Serve Meatball Stroganoff Recipe

A round white pot with two handles contains about fifteen cooked meatballs with a browned outside, sitting in a creamy yellow sauce with visible herbs and sliced mushrooms. On the right side of the pot, white creamy liquid is being poured from a small glass jar, pooling in the sauce. The pot is placed on a white marbled surface with subtle gray veins. The meatballs are spread evenly throughout the pot with the sauce surrounding and partially covering them. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley is the classic garnish that adds a bright, herby note and lovely green color to the creamy stroganoff. You can also sprinkle a little extra cracked black pepper or even a dash of smoked paprika for a subtle smoky finish. These small touches elevate the presentation and flavor beautifully.

Side Dishes

This Meatball Stroganoff Recipe stands out on its own, but pairing it with a crisp green salad or steamed vegetables like green beans or broccoli adds balance and a refreshing contrast to the rich sauce. A crusty bread or garlic toast also makes a fantastic side to soak up every last bit of that creamy goodness.

Creative Ways to Present

For a fun twist, serve the stroganoff in individual shallow bowls topped with a dollop of sour cream and a sprinkle of fresh herbs. Or layer the meatballs and sauce over mashed potatoes instead of noodles for a cozy comfort dish. You could even stuff the meatballs and sauce into puff pastry shells for an elegant appetizer or party bite that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Let the stroganoff cool completely before transferring leftovers to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors continue to meld and deepen, so it often tastes even better the next day!

Freezing

This Meatball Stroganoff Recipe freezes beautifully if you want to prep in advance. Store the cooled meatballs and sauce separately from the noodles for best texture. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the sauce and meatballs in a saucepan over low heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if the sauce needs loosening. Reheat noodles by briefly plunging into boiling water or warming with a bit of butter in a pan. Combine and serve immediately to enjoy the full comforting flavor.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! Fresh homemade meatballs will make this dish extra special. Just be sure to brown them well in the pan before adding to the sauce, and adjust cooking time to ensure they’re cooked through.

Is it possible to make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Also, check that your beef broth, mustard, and Worcestershire sauce are gluten-free to keep the recipe safe for gluten sensitivities.

Can I use a different type of noodles?

Definitely. While extra wide egg noodles are traditional and great for holding the sauce, you can swap in fettuccine, pappardelle, or even wide rice noodles for a twist. Just cook according to package directions and toss with butter to keep them luscious.

What’s the best way to make the sauce thicker if it’s too runny?

If your sauce isn’t thick enough, simmer it uncovered for a few more minutes to reduce. You can also mix a little extra flour or cornstarch with cold water to make a slurry and stir it in, cooking until the sauce thickens to your liking.

Can I prepare this Meatball Stroganoff Recipe ahead of time?

Yes, you can prepare the sauce and meatballs in advance. Store separately from noodles and reheat gently before serving. This makes it perfect for busy weeknights or entertaining when you want to spend less time in the kitchen during the party.

Final Thoughts

Making this Meatball Stroganoff Recipe is like wrapping yourself in a warm, comforting hug that satisfies your craving for creamy, savory goodness with minimal fuss. Whether you’re feeding family or impressing friends, this dish hits all the right notes and is sure to become a beloved classic in your recipe collection. So grab your ingredients, warm up your skillet, and dive into this delightful meal—you’re going to love every single bite!