We love stroganoff in our house and this Meatball Stroganoff has become a regular on our dinner rotation. There’s only one thing we can’t agree on and that’s pasta or rice? I’m definitely team pasta.
I adore this recipe. Who doesn’t love meatballs – filled with flavour, easy to make and cook. These meatballs taste as delicious on their own with some mash and gravy as they do in a creamy stroganoff sauce.
My absolute favourite dinner is this Slow Cooker Beef Stroganoff and we’ve even made it using chicken thighs which is equally as yum. So many friends and family have tried and loved it that I decided it was time to create a weeknight friendly version. Enter meatballs.
What is stroganoff?
Stroganoff is a popular Russian dish of beef and mushrooms in a rich sour cream sauce. Traditionally it uses beef strips and is cooked on the stovetop, but it has become so popular that the beef is often swapped for other meats.
How to make meatball stroganoff
- First start with the meatballs – these are just a simple mixture of pork and beef mince, breadcrumbs, egg and salt. Mix it all up, then roll into balls.
- Saute them in a little oil until browned all over – they don’t need to be cooked through at this stage. Set them aside.
- Now start on the sauce, by sautéing some onions and mushroom. Let them cook, stirring until the moisture they release has evaporated and the mushrooms begin to caramelise.
- Now add some butter, garlic, paprika and mustard powder and follow that by some flour. Cook stirring for about 1 minute before pouring in some beef stock and soy sauce.
- Now add the meatballs back, bring it to a simmer and add the sour cream.
- Taste it for seasoning then serve over rice or pasta and make sure to scatter over some parsley and / or dill.
Hubby and I just can’t agree on the pasta or rice debate. I prefer pasta with dishes like this whereas he is an absolute rice-loving fiend. The result is, whoever cooks, gets to choose. I think that’s fair.
Tips on making great meatball stroganoff
- The easiest way to portion meatballs: Shape the meat mixture into 2 even disks. Cut each disk into, first, 6 wedges, then cut each of those in half to get 12 wedges from each disk.
- When first cooking the meatballs, you just need them to brown on the outside and not necessarily cook through. This is just to seal the meat and get some caramelisation.
- When cooking the mushrooms, make sure the moisture evaporates and the mushrooms begin to turn golden – this little step adds so much flavour.
- I always use light sour cream, purely because that’s what we keep on hand but you can use full fat.
- Dill is the classic herb served with stroganoff and it’s fresh flavour works really well against the richness of this dish. I serve with both dill and parsley but feel free to substitute one for more of the other if you prefer.
Leftovers of these dish are great, heated up in a pan on the stove or in the microwave, so make a big batch and take it for workday lunches too.
A simple meatball recipe
The meatballs are simple to make and are great served as an easy dinner with mash and potatoes too. You can even make these ahead of time and freeze them until you want them.
I love using this combo of beef and pork because it gives such great flavour and stays moist as well. You can use leaner beef mince as the pork mince tends to have a bit of fat.
Anyway, I really urge you to try this Meatball Stroganoff. The whole family will love it and it’s perfect for a weeknight dinner.
More recipes you’ll love
- Slow Cooker Beef Stroganoff
- Homemade Italian Meatballs
- The Best Spaghetti Bolognese
- Crispy Asian Chilli Beef Mince
- Greek Pastitsio
- Chicken Basil Pesto Pasta
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Weeknight Meatball Stroganoff
- 1 ½ tablespoons vegetable oil
- 250 g pork mince (ground pork)
- 250 g beef mince (ground beef)
- ½ cup bread crumbs
- 1 egg
- ½ teaspoon salt
- ½ medium onion, thinly sliced
- 300 g swiss brown mushrooms, sliced
- 2 tablespoon butter (notes)
- 2 cloves garlic, crushed
- 3 teaspoons mild paprika
- 2 teaspoons mustard powder
- 2 tablespoons flour (notes)
- 1 ½ cups beef stock / broth
- 1 tablespoon light soy sauce (notes)
- ¾ cup light sour cream (notes)
- 1 teaspoon cracked pepper
- Salt to taste
- Dill & parsley to serve
- In a medium bowl, mix together both minces, bread crumbs, egg and salt then roll into 24 balls (split into 2 disks, cut each into 6, then 12).
- Heat 1 tablespoon oil then cook the meatballs, in two batches over medium-high heat, just until browned on the outside. Set aside.
- Add the onion and mushrooms to the pan with a little more oil if needed. Cook for 5-6 minutes, until softened and the moisture released has evaporated. Let the mushroom caramelise a little. .
- Add the butter, garlic, mustard powder and paprika. Cook, stirring for one minute.
- Add the flour and cook, stirring for 1 minute.
- Slowly add the beef stock, stirring at the same time followed immediately by the soy sauce.
- Return the meatballs to the pan and bring to a simmer. If the sauce gets too thick, just add a little water to loosen it.
- Add the sour cream and cracked pepper and let it simmer for 5 minutes.
- Taste and season with salt if needed.
- Serve over al dente pasta with dill and or parsley.
- I use an Australian 20ml tablespoon
- I use light sour cream, but feel free to use full fat.
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