Speedy Meatball Stroganoff

This meatball stroganoff is my answer to the frantic "what's for dinner" question on a busy Tuesday night. It takes a classic, slow-simmered dish and turns it into a speedy, 35 minute meal without sacrificing any of that rich, creamy, comforting flavor we all crave. It’s hearty, satisfying, and feels like a hug in a bowl.

I first threw this together on a night when I had ground beef and sour cream that needed using up, and it was an instant hit. Now, it’s the meal my family gets most excited about when they see it on the weekly menu.

Ingredients

• 500g ground beef: a good quality 80/20 blend gives you tender, flavorful meatballs that won't dry out
• 1 large egg: this is the binder that holds your meatballs together so they don't fall apart in the sauce
• 1/2 cup breadcrumbs: plain or Italian style work beautifully, they absorb moisture and keep the meatballs light
• 1 small onion: finely chopped, it adds a foundational sweet and savory flavor to both the meatballs and the sauce
• 2 tbsp olive oil: for browning the meatballs and mushrooms, creating a delicious fond at the bottom of the pan
• 1 cup mushrooms: cremini or white button mushrooms add an essential earthy depth to the stroganoff
• 2 cups beef broth: choose a low sodium one so you can control the saltiness of the final dish
• 1 cup sour cream: full fat sour cream is a must for that classic tangy, creamy stroganoff texture that doesn't curdle
• 1 tbsp all purpose flour: this is what thickens our sauce, creating a velvety consistency
• 1 tsp Dijon mustard: it adds a sharp, tangy kick that cuts through the richness of the cream
• 1 tbsp Worcestershire sauce: the secret weapon for an incredible savory, umami flavor you can't get from anything else

Step-by-Step Instructions

Form the Meatballs:

In a large mixing bowl, gently combine the ground beef, egg, breadcrumbs, the finely chopped onion, salt, and pepper. I use my hands for this to avoid overworking the meat, which can make the meatballs tough. Mix just until everything is incorporated. Roll the mixture into small, uniform, bite sized balls, about one to one and a half inches in diameter.

Brown the Meatballs:

Place a large, heavy bottomed skillet or Dutch oven over medium high heat and add the olive oil. Once the oil shimmers, carefully place the meatballs in the pan in a single layer, making sure not to crowd them. You might need to do this in two batches. Brown them on all sides, turning every couple of minutes, for about 5 to 7 minutes total. They don’t need to be cooked through yet. Remove the browned meatballs with a slotted spoon and set them aside on a plate.

Build the Sauce Base:

In the same skillet, with all those delicious browned bits left from the meatballs, add the sliced mushrooms. Sauté them, stirring occasionally, until they release their liquid and start to turn golden brown, which takes about 5 minutes. Scrape the bottom of the pan as you go. Sprinkle the flour over the cooked mushrooms and stir continuously for about one full minute. This cooks out the raw flour taste and is crucial for a smooth sauce.

Simmer the Sauce:

Slowly pour in the beef broth while stirring or whisking constantly. This is the key to a lump free sauce. Keep stirring until the mixture is smooth, then bring it to a gentle simmer. Once it's bubbling slightly, stir in the sour cream, Dijon mustard, and Worcestershire sauce until the sauce is uniform in color and creamy. I always turn the heat down before adding the sour cream to prevent it from curdling.

Finish the Dish:

Gently return the browned meatballs to the skillet, nestling them into the creamy sauce. Reduce the heat to low, cover the skillet with a lid, and let it all simmer for about 10 to 15 minutes. This final simmer allows the meatballs to cook through completely and absorb all the incredible flavors of the stroganoff sauce as it thickens to perfection.

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My favorite part of this recipe is the Worcestershire sauce. It seems like such a small amount, but it adds an incredible depth and savory note that truly makes the dish taste like it’s been simmering for hours. The first time my youngest son tried this, he meticulously ate all the meatballs first, declaring them the best part, and then used a piece of bread to mop up every last drop of sauce.

Storage and Reheating

This stroganoff is fantastic for leftovers. To store, let it cool completely and then place it in an airtight container in the refrigerator for up to four days. The sauce will thicken as it chills. When you're ready to reheat, do it gently in a saucepan over low heat. You may need to add a splash of beef broth or a little milk to thin the sauce back to its original consistency. Avoid the microwave if you can, as high heat can cause the sour cream sauce to separate.

Clever Ingredient Swaps

Don't be afraid to make substitutions based on what you have. Ground turkey or even ground chicken can be used for a leaner meatball, just be sure not to overcook them. If you're out of sour cream, full fat plain Greek yogurt is a great alternative that provides a similar tanginess and creamy texture. For an extra layer of flavor, deglaze the pan with a splash of dry white wine or brandy after cooking the mushrooms and before adding the flour.

How to Serve Your Stroganoff

The classic pairing for stroganoff is wide egg noodles, and for good reason—they are perfect for catching all that delicious sauce. However, it’s also wonderful served over a bed of fluffy white rice, creamy mashed potatoes, or even low carb options like zucchini noodles or cauliflower rice. No matter what you serve it with, a piece of crusty bread for dipping is an absolute must.

Frequently Asked Questions

→ Can I use ground turkey instead of ground beef?

Yes, ground turkey or chicken are excellent leaner alternatives to ground beef in this Meatball Stroganoff.

→ What kind of mushrooms are best for Stroganoff?

Cremini or button mushrooms work well. You can also use a mix of wild mushrooms for a more complex flavor.

→ How do I prevent the sauce from curdling when adding sour cream?

Temper the sour cream by stirring in a spoonful or two of the hot sauce before adding it to the pan. This helps to prevent curdling.

→ Can I make this Stroganoff ahead of time?

Yes, the Meatball Stroganoff can be made ahead of time. The sauce may thicken as it sits, so add a little extra broth when reheating.

→ What can I serve with Meatball Stroganoff?

It is traditionally served over egg noodles or rice. Mashed potatoes, polenta, or even crusty bread are also great options for soaking up the sauce.

→ How can I add more flavor to the sauce?

A splash of dry sherry or white wine when sautéing the mushrooms can add depth to the sauce. Also, a bay leaf added during simmering will enhance the flavor.