If you are craving a dish that perfectly combines comfort food coziness with a burst of rich, savory flavor, then I am thrilled to share my absolute favorite Beef Stroganoff Meatballs Recipe with you. This recipe takes the classic beef stroganoff flavors you love and transforms them into tender, juicy meatballs smothered in a creamy mushroom sauce. Each bite delivers a harmony of seasoned ground beef, earthy mushrooms, tangy sour cream, and just the right touch of Worcestershire and Dijon mustard. Trust me, once you make these meatballs, they’ll quickly become a staple because they are simply irresistible and comforting in the best possible way.
Ingredients You’ll Need
Every ingredient in this Beef Stroganoff Meatballs Recipe plays a small but vital role, making sure every bite is bursting with layered flavors and a wonderful texture. You’ll see how simple pantry staples come together to make something truly spectacular.
- Garlic: Adds an aromatic punch that enhances the depth of the dish.
- Egg: Acts as a binder, keeping your meatballs perfectly formed and tender.
- Panko breadcrumbs: Provide a light texture so the meatballs don’t become dense.
- Milk: Moisturizes the breadcrumbs ensuring juicy meatballs.
- Worcestershire sauce: Infuses savory umami flavor enhancing the beefiness.
- Kosher salt: Seasoning essential for bringing all the flavors alive.
- Black pepper: Adds subtle heat and complexity.
- Ground beef (85% lean): The hearty base of your meatballs with the perfect fat content for juiciness.
- Unsalted butter: Used at different stages to enrich flavors and help with sautéing.
- Yellow onion: Its sweetness balances the richness of the dish.
- Paprika: Adds color and a hint of smoky warmth to the sauce.
- Cremini mushrooms: Earthy and meaty, providing texture contrast and umami.
- All-purpose flour: Thickens the sauce to creamy perfection.
- Dry white wine: Adds depth and a subtle acidity that brightens the sauce.
- Beef or chicken broth: Builds the savory base for the sauce.
- Dijon mustard: Gives a sharp tang that balances the creamy sauce.
- Sour cream: Creates the signature creamy texture and richness of stroganoff.
- Fresh parsley or chives: A fresh, herbaceous garnish to finish the dish.
- Mashed potatoes, polenta, or egg noodles: Ideal bases to soak up the luscious sauce.
How to Make Beef Stroganoff Meatballs Recipe
Step 1: Prepare and mix the meatball ingredients
Start by combining half the minced garlic, egg, panko breadcrumbs, milk, a tablespoon of Worcestershire sauce, one teaspoon of kosher salt, and a pinch of black pepper in a large bowl. This mixture is the secret to flavorful, tender meatballs. Add the ground beef and gently mix everything just until combined—overmixing will make the meatballs dense, which we definitely want to avoid.
Step 2: Form the meatballs
Divide the mixture into 15 equal portions and roll each into a smooth ball with your hands. This ensures uniform cooking and a polished look. Arrange the meatballs on a plate, making sure they don’t touch to keep their shape intact.
Step 3: Brown the meatballs
Melt some butter in a large skillet over medium heat and add the meatballs carefully. Brown them on two sides, about 3 to 5 minutes per side; this step locks in juices and adds that appealing caramelized flavor. Don’t worry if they aren’t fully cooked yet—we’ll finish cooking them later in the sauce.
Step 4: Sauté the mushrooms
In the same pan, melt more butter and add the quartered mushrooms. Cook them until they are a deep golden brown, stirring frequently to develop their rich, meaty flavor. This step adds incredible earthiness that defines the Beef Stroganoff Meatballs Recipe.
Step 5: Cook the onions and spices
Add the remaining butter to the pan, then toss in diced onions, paprika, the rest of the salt, and black pepper. Cook until the onions are soft and translucent, infusing the sauce base with sweetness and warmth.
Step 6: Build the sauce with garlic, flour, and wine
Stir in the remaining minced garlic and flour, cooking briefly until fragrant, which gives the sauce body and a subtle nutty flavor. Pour in dry white wine and deglaze the pan by scraping up those delicious browned bits. Let the wine reduce to concentrate its flavor.
Step 7: Add broth, mustard, and Worcestershire sauce
Pour in the beef broth, Dijon mustard, and the remaining Worcestershire sauce. Bring everything to a gentle simmer, allowing the flavors to meld and the sauce base to thicken slightly before adding the final creamy touch.
Step 8: Incorporate sour cream and finish cooking meatballs
Blend in the sour cream until the sauce is velvety and smooth. Return the browned meatballs along with any juices from the plate into the pan. Simmer gently, turning the meatballs halfway through, until the sauce thickens fully and the meatballs are cooked through to an internal temperature of 165°F. This slow simmer ensures tender, flavorful meatballs enveloped in luscious sauce.
Step 9: Garnish and prepare to serve
Sprinkle with freshly chopped parsley or chives for a pop of color and fresh flavor—it’s the perfect finishing touch to this hearty, comforting dish.
How to Serve Beef Stroganoff Meatballs Recipe
Garnishes
Fresh herbs like parsley or chives add a burst of color and a bright, fresh flavor contrast to the creamy, rich sauce. A light scatter of finely chopped herbs elevates the dish visually and taste-wise, balancing the creaminess.
Side Dishes
This recipe shines when served over fluffy mashed potatoes, creamy polenta, or classic cooked egg noodles. These bases soak up every bit of the luscious stroganoff sauce, making every forkful pure comfort on a plate. Choose whichever side suits your mood or pantry for a complete, satisfying meal.
Creative Ways to Present
If you want to impress your guests, serve the meatballs in individual bowls over a bed of buttered noodles with the sauce spooned generously on top. Alternatively, tuck the meatballs into toasted buns for a fun stroganoff-inspired sandwich. You can also plate them alongside roasted vegetables for a hearty dinner plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Beef Stroganoff Meatballs Recipe in an airtight container in the refrigerator for up to 3 days. Keeping the sauce with the meatballs helps them retain moisture and flavor, so reheat together for the best results.
Freezing
You can freeze these meatballs either cooked or uncooked. For cooked meatballs, cool completely and freeze in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They’ll keep well for up to 3 months. For uncooked, freeze the raw meatballs the same way and cook straight from frozen, just add extra cooking time.
Reheating
Reheat leftover meatballs and sauce gently over low heat on the stove or in the microwave, stirring occasionally to warm evenly. Adding a splash of broth or water can help loosen the sauce if it thickens too much during storage.
FAQs
Can I use ground turkey or chicken instead of beef?
While ground beef gives the best flavor and texture for this stroganoff-inspired dish, you can use ground turkey or chicken for a lighter option. Just be sure not to overcook the meatballs since poultry tends to dry out faster.
Is it possible to make this recipe dairy-free?
Yes! You can substitute the sour cream with a dairy-free alternative like coconut or cashew-based sour cream. Use a non-dairy milk blend for soaking the breadcrumbs, and swap butter for olive oil or a dairy-free margarine.
What if I don’t have white wine on hand?
If you don’t have white wine, no worries—you can replace it with more beef broth and add a splash of white wine vinegar or lemon juice for acidity. This keeps the sauce flavorful and well-balanced.
Can I prepare the meatballs a day ahead?
Absolutely! Form the meatballs, cover them, and refrigerate overnight. When ready to cook, brown and continue with the recipe as usual. This makes weekday dinners much easier.
How do I know when my meatballs are fully cooked?
The safest way is to use an instant-read thermometer; the internal temperature should reach 165°F. The simmering time in the sauce will ensure the meatballs finish cooking evenly while soaking up all that delicious flavor.
Final Thoughts
Now that you have this incredible Beef Stroganoff Meatballs Recipe in your back pocket, I encourage you to dive right in and make it your own. It’s a comforting, crowd-pleasing dish that tastes like a warm hug after a long day. Whether for a family dinner or a cozy meal for two, these meatballs deliver all the creamy, savory goodness you want with just the right amount of special flair. Enjoy the process, and more importantly, enjoy every delicious bite!
Print
Beef Stroganoff Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Description
These Beef Stroganoff Meatballs combine tender, seasoned ground beef meatballs with a creamy mushroom and sour cream sauce, inspired by the classic Russian Stroganoff dish. Cooked on the stovetop, the meatballs are seared to a golden brown before being simmered in a rich sauce, making a comforting and hearty meal perfect for serving over egg noodles, mashed potatoes, or polenta.
Ingredients
Meatballs
- 4 cloves garlic, minced, divided
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup whole or 2% milk
- 1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
- 1 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds ground beef, preferably 85% lean
Sauce and Vegetables
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 teaspoon paprika
- 8 ounces cremini, baby bella, or button mushrooms, quartered or cut into eighths if large
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
To Serve (Optional)
- Chopped fresh parsley leaves or chives, for garnish
- Mashed potatoes, polenta, or cooked egg noodles
Instructions
- Prepare Meatball Mixture: In a large bowl, stir together 2 cloves of minced garlic, 1 large egg, panko breadcrumbs, milk, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the ground beef and mix gently until just combined without overmixing to keep meatballs tender.
- Form Meatballs: Divide the mixture into 15 equal portions (about 2 1/2 tablespoons or 2 ounces each). Roll each portion between your hands to form smooth balls and arrange them on a plate in a single layer.
- Brown Meatballs: Heat 2 tablespoons of butter in a 12-inch cast iron or nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on two sides, about 3 to 5 minutes per side. Remove the meatballs to a plate; they will finish cooking in the sauce.
- Cook Mushrooms: Add 2 more tablespoons of butter to the pan. Once melted, add the mushrooms and cook, stirring frequently, until deeply browned and caramelized, about 6 to 8 minutes.
- Sauté Onions and Season: Melt the remaining 1 tablespoon butter in the pan. Add diced onion, paprika, remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until onions soften, about 4 to 6 minutes.
- Add Garlic and Flour: Stir in the remaining 2 cloves minced garlic and all-purpose flour. Cook for about 30 seconds until garlic is fragrant and flour is incorporated.
- Deglaze Pan with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook the wine until it is nearly evaporated, about 20 to 30 seconds.
- Add Broth and Mustard: Stir in the beef broth, Dijon mustard, and remaining 2 teaspoons Worcestershire sauce. Bring the mixture to a simmer.
- Incorporate Sour Cream and Simmer Meatballs: Stir in the sour cream until fully blended (it may look separated initially). Return the meatballs along with any accumulated juices to the pan. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook, stirring occasionally and turning meatballs halfway through, until the sauce thickens and the meatballs reach an internal temperature of 165°F, about 10 to 12 minutes.
- Garnish and Serve: Sprinkle chopped fresh parsley or chives on top if desired. Serve the meatballs and sauce over cooked egg noodles, mashed potatoes, or polenta for a complete meal.
Notes
- Do not overmix the meat mixture to keep the meatballs tender and moist.
- Browning the meatballs thoroughly adds flavor but does not cook them through; they finish cooking in the sauce.
- Use a good quality ground beef with about 85% lean for best flavor and texture.
- Dry white wine can be substituted with additional broth if preferred.
- The sauce may appear broken or separated when sour cream is added but will come together as it simmers.
- Serve immediately for the best texture and flavor.
