This easy meatball stroganoff recipe is a super quick 30-minute meal with homemade pork meatballs in a creamy mushroom sauce that is absolutely delicious.
Meatball stroganoff is pure comfort food that everyone will love, and every cook can make it with our simple instructions!
🌟 Why this recipe works
If you loved our classic beef stroganoff recipe, you’re going to love this easy meatball stroganoff too! With the same comforting flavors of mushrooms and beef broth cooked with our delicious pork meatballs in a creamy sauce, this recipe is sure to please any crowd.
With only 30 minutes needed to whip up this irresistible meal, there are no excuses not to make this recipe any day and time of the week. Plus, you only need basic ingredients and one pan, so it's also budget-friendly and easy to clean up!
The taste of these pork meatballs is perfect for stroganoff and other dishes with creamy sauces. They are juicy are so easy to make, just like our other meatball recipes: Ikea Swedish meatballs, slow cooker Salisbury steak meatballs, or Italian meatballs.
So, no matter what your plans are for dinner tonight, this easy meatball stroganoff should be it! Served over extra wide egg noodles to soak up the beefy mushroom cream sauce and complete the meal - your taste buds will be in heaven!
🍽 Key Ingredients
The ingredients you'll need for this meatball stroganoff recipe are pantry staples you'll most likely already have on hand.
Egg noodles - The creamy sauce in this recipe deserves some wide egg noodles served with it to soak up the delicious flavors and make it a complete meal.
Butter - You'll also need some butter to sauté the mushrooms and help create a buttery texture.
Cremini mushrooms - Mushrooms are a must to complete the stroganoff. They create a nice earthy flavor and add some good umami.
Flour - Flour helps thicken the sauce and gives it a nice smooth texture.
Beef stock - A few cups of beef stock adds a rich flavor to the dish that you won't want to miss.
Worcestershire - This is the secret ingredient that helps bring all the flavors together in perfect harmony.
Sour cream - To finish the sauce off and give it that classic beef stroganoff creamy flavor, you'll need some sour cream.
Pork meatballs - Our delicious pork meatballs are ideal for this stroganoff recipe and make it a hearty meal.
If you don't have the exact ingredients on hand, there are a few substitutions that can be made.
Any kind of noodle (like spaghetti or fettuccine) works just as well for this stroganoff recipe.
You can also use heavy cream, or if you’re looking for a dairy-free option, greek yogurt makes a great substitute.
If pork isn't your thing, you can use beef or turkey meatballs instead.
If you don't have Worcestershire, a mix of 1 tablespoon of soy sauce and 2 teaspoons of balsamic vinegar will do the trick.
Cornstarch is a great gluten-free alternative to thicken the sauce.
🔪 How to make
Making this meatball stroganoff recipe couldn't be easier. With our delicious ground pork meatballs and a simple flavorful sauce, you can have this cozy comfort food on the table in no time. Just follow a few simple steps, and you’ll be enjoying a scrumptious dinner in just 30 minutes.
- Wash and slice the cremini mushrooms.
Bring a pot of water to a boil and boil the egg noodles until al dente (one minute shy of the package directions). Drain the water from the cooked noodles.
Set a large skillet over medium-high heat with two tablespoons of butter and add the sliced mushrooms. Season with salt and freshly cracked black pepper, and cook the mushrooms for 4-5 minutes until browned.
Add the remaining two tablespoons of butter and whisk in the flour, cooking the flour for 30 seconds before pouring the beef stock and Worcestershire sauce into the skillet.
Whisk the sauce until smooth, then add the tender meatballs, and cook for 5 minutes until the sauce has thickened.
Mix in the sour cream and cook for an additional 1-2 minutes before adding the cooked pasta.
Serve the meatball stroganoff with chopped fresh parsley and a dollop of sour cream on top.
💭 Cooking tips
Don't let the sauce curdle
It is a common mistake that can easily be avoided by adding the sour cream last and only simmering it for 1 to 2 minutes. Do not cook it on high, as this will cause the sauce to curdle.
Adjust the thickness of the sauce
If you want your sauce to be thicker, add in some cornstarch. If you want to thin the sauce out, add in extra beef stock.
Don't overcook the pasta
You want to start with al dente noodles as they will continue to cook in the sauce. Overcooking them can leave you with soggy noodles.
Using cooked frozen meatballs
If you're short on time, feel free to use pre-cooked frozen meatballs. You will need to cook them for 8 to 10 minutes in the sauce before adding the sour cream.
📖 Recipe Variations
Making this meatball stroganoff recipe is a great way to get creative in the kitchen. There are several variations you can try that will give your dish an added twist. Here are some ideas for you:
Use cream of mushroom soup
To give your sauce a stronger mushroom flavor and an extra dose of creaminess, add 1 can of cream of mushroom soup to the browned mushrooms and 2 cups of beef broth instead of 3.
Ground beef stroganoff
If you’re looking for a meatier version, simply replace the pork meatballs with 1 pound of ground beef. Brown it in the pan and season it with salt and pepper before adding the other ingredients. You can also use a mixture of ground pork and ground beef if you prefer.
Spiced meatballs stroganoff
If you’re looking for something a bit more flavorful, add 1 teaspoon of garlic powder, 1 teaspoon of paprika, ½ teaspoon of onion powder, ½ a teaspoon of cayenne pepper, and 1 teaspoon of dijon mustard to the sauce.
🥗 What to serve with
This meatball stroganoff is the perfect meal for a cozy night in. It’s best served with some side dishes that will really bring out its delicious flavor. Here are some ideas of what to serve this dish with:
Roasted asparagus, prosciutto-wrapped asparagus, and Southern-fried cabbage with bacon make great sides for this dish.
Swap the egg noodles for a side of fluffy. Check out this guide on how to make perfect jasmine rice for a delicious alternative.
🙋 Frequently asked questions
Can I make this meatball stroganoff recipe in the crockpot?
Yes, you can make this stroganoff in the crockpot. Just brown the mushrooms and meatballs in a pan beforehand and add them to the slow cooker with all the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Do you need to cook the meatballs before adding them to the sauce?
Yes, you should always cook your meatballs before adding them to a sauce. Doing so will give them a brown coating, making them extra flavorful and delicious.
🧊 Storing and ♨️ reheating
Leftover meatballs are great for storing and reheating later, but the sauce is best made fresh as it does not freeze well.
Fridge - If you have leftover meatball stroganoff, you can refrigerate it in an airtight container for up to 3 days.
Freezer - You can store the meatballs in a freezer bag or container for up to 6 months.
Reheating - Reheat leftovers in the microwave for 2 to 3 minutes, stirring at 30-second intervals, or reheat the leftovers in the skillet over medium heat for 8 to 10 minutes until hot.
🍳 Related recipes
👪 Serving size
This meatball stroganoff recipe yields roughly 6 servings. The homemade pork meatball recipe is perfect for making a big batch to freeze and enjoy in other recipes.
This quick meatball stroganoff is the perfect meal for a cozy night in. Your family will love this flavorful and hearty dish! With a few simple tweaks, you can make it just the way they like it. So go ahead and give this delicious recipe a try - your family will thank you for it!
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Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
Easy & Delicious Meatball Stroganoff
- 1 pound Egg noodles - extra wide
- 4 tablespoons Unsalted butter - divided
- 8 ounces Cremini mushrooms - sliced
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ cup Flour
- 1 tablespoon Worcestershire
- ¼ cup Sour cream
- 30 units Pork meatballs
- Wash and slice the cremini mushrooms.
- Bring a pot of water to a boil and boil the egg noodles until al dente (one minute shy of the package directions). Drain the water from the cooked noodles.
- Set a large skillet over medium-high heat with two tablespoons of butter and add the sliced mushrooms. Season with salt and freshly cracked black pepper, and cook the mushrooms for 4-5 minutes until browned.
- Add the remaining two tablespoons of butter and whisk in the flour, cooking the flour for 30 seconds before pouring the beef stock and Worcestershire sauce into the skillet.
- Whisk the sauce until smooth, then add the tender meatballs, and cook for 5 minutes until the sauce has thickened.
- Mix in the sour cream and cook for an additional 1-2 minutes before adding the cooked pasta.
- Serve the meatball stroganoff with chopped fresh parsley and a dollop of sour cream on top.