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Beef stroganoff meatballs served in a bowl with mashed potatoes.
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Beef Stroganoff Meatballs

Recipe for Beef Stroganoff Meatballs, this comforting variation cooks tender juicy meatballs in a creamy mushroom Stroganoff sauce.
Course Dinner, Main dish
Cuisine European, International, Russian
Keyword Comfort food, Meatballs, Mushrooms, Sauce, Sour Cream, Stroganoff
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

For the meatballs:

  • 1 lb ground beef 450 g
  • ½ cup panko breadcrumbs
  • ¼ cup milk
  • 1 large egg
  • ½ medium onion finely diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for browning

For the stroganoff sauce:

  • 2 tablespoons unsalted butter
  • ½ medium onion thinly sliced
  • 2 cloves garlic minced
  • 8 oz cremini mushrooms, sliced 225g
  • 1 teaspoon fresh thyme leaves finely chopped
  • 1½ tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • ½ cup dry white wine
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¾ cup sour cream
  • Salt and pepper to taste
  • Chopped fresh parsley (optional)

To serve

Instructions

To make the meatballs:

  • In a large bowl, stir together panko and milk. Let soak for 2–3 minutes until spongy.
  • Add ground beef, egg, onion, Worcestershire sauce, Dijon, salt, and pepper. Mix gently just until combined.
    Ingredients for beef meatballs in a glass bowl
  • Scoop a heaping tablespoon of the mixture using a cookie scoop or spoon and roll into meatballs. Lightly wet your hands if needed to prevent sticking.
  • You should end up with about 18-20 meatballs.
    Several raw meatballs on a white plate
  • Heat olive oil in a large skillet over medium-high heat. Brown the meatballs for about 6-8 minutes, turning occasionally, until browned on all sides (they don’t need to be cooked through). Remove to a plate and set aside.
    Meatballs browning in a skillet

To make the stroganoff sauce:

  • In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 2 minutes. Stir in garlic and cook for 30 seconds more. Add mushrooms and thyme and cook, stirring occasionally, until the mushrooms release their moisture and begin to turn golden, about 5-6 minutes.
    Mushroom slices being added to a skillet
  • Sprinkle flour over the mushrooms and stir well. Cook for 1 minute.
    Flour being sprinkled over cooked mushrooms in a skillet
  • Add white wine, scraping up any browned bits from the bottom of the skillet. Let it cook for 1-2 minutes, until slightly reduced. Stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook until the sauce begins to thicken, 3-5 minutes.
  • Turn the heat to low and stir in sour cream until smooth.
    Making Stroganoff sauce for Beef Meatballs
  • Add the meatballs back to the skillet and simmer until cooked through, about 8-10 minutes.
    Beef meatballs cooking in creamy stroganoff sauce in a skillet
  • Taste and add salt and pepper as needed.
    Close up of beef stroganoff meatballs in a cast iron skillet from the side
  • Garnish with chopped parsley and serve over mashed potatoes or egg noodles.
    Beef stroganoff meatballs served in a bowl with mashed potatoes.

Notes

  • Don’t worry about cooking the meatballs all the way through when browning, since they finish cooking in the sauce.
  • Use low-sodium beef broth if possible. Worcestershire, Dijon, and the meatballs already add salt, so this helps keep the dish from getting too salty.
  • Stir in the sour cream over low heat and don’t let the sauce boil. This keeps the sauce smooth and prevents it from separating.
  • Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave. If the sauce has thickened, add a splash of broth or water to thin it out.
  • This dish can also be frozen in a freezer-safe container for up to 2 months, but the sauce may separate after thawing. Stir well while reheating to help the sauce come back together.