Beef Stroganoff Meatballs
Beef Stroganoff Meatballs are an easy one pan riff on the classic recipe! The most tender beef meatballs in a creamy mushroom and onion sauce.
This is a perfectly comforting and cozy weeknight dinner that doesn’t require a lot of time or effort, but delivers maximum flavor. The meatballs are juicy and the sauce is so flavorful–serve over mashed potatoes or buttered noodles for complete comfort in a bowl!
Table of Contents
Beef Stroganoff Meatballs
I am an absolute lover of meatballs. I love classic spaghetti and meatballs, meatball soup, and basically any recipe that you can meatball-ify.
There’s just something so cozy about a recipe with meatballs that I can’t help continuing to create recipes with them. I grew up eating classic beef stroganoff, but I honestly think the meatball version is better!
This recipe has all the flavors you know and love, but we’re elevating the dish a bit with sherry and creme fraiche to make an extra flavorful sauce. Also, the prep is even easier–you don’t even have to pan-fry the meatballs! We bake them in the oven before they go into the sauce
This is the perfect weeknight dinner recipe when you’re short on time, but want something totally comforting and cozy.
How to Make Beef Stroganoff Meatballs
I recommend using a large skillet or braiser to make this recipe so that everything fits in the pan.
Tools Needed
- Braiser or Skillet
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Baking Sheet
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- ground beef
- onion
- garlic
- mushrooms
- dijon
- onion soup mix
- beef broth
- creme fraiche
- flour
- parsley
- egg
- breadcrumbs
Step-by-Step Photos & Instructions
- Make the meatballs: Use a box grater to grate the half onion into a mixing bowl, then add in the breadcrumbs and beaten egg. Let the mixture sit for 10 minutes. Add in the dijon, garlic, soup mix, and parsley and stir well. Add the ground sirloin and pepper and use your hands to mix well, just until everything comes together.
- Bake the meatballs. Line a rimmed baking sheet with foil or parchment paper. Use a 3 tablespoon scoop to portion out the meatball mixture and roll them into balls. Place the meatballs on the prepared baking sheet. Bake for 10 minutes, then broil on high for 2-3 minutes until the meatballs are browned. Remove from the oven.
- Brown the mushrooms. In a large braiser or skillet, heat the oil over medium-high heat. Once the oil is hot, add the sliced mushroom. Let them cook without moving for 2 minutes or until the mushrooms are brown on one side. Toss them and let them continue to brown for another 3-4 minutes.
- Build the sauce. Lower the heat and add in the diced onion. Cook until the onion is softened, then stir in the butter and flour. Continue to cook for 2-3 minutes, stirring often, to cook out the raw flour flavor. Deglaze the pan with the brandy/sherry, then stir in the beef broth. Stir well so that no lumps remain and bring to a gentle simmer. Stir in the dijon mustard and Worcestershire sauce with the creme fraiche. Once the sauce is thick, season to taste with salt and pepper.
- Simmer. Add the meatballs to the sauce, leaving any fat behind on the baking sheet. Baste the meatballs with the sauce. Reduce the heat to very low and gently simmer the meatballs for 10-15 minutes, stirring occasionally. Top with the chopped parsley. Serve the meatballs over buttered egg noodles or mashed potatoes.
Recipe Tips & Tricks
Making your own meatballs is so simple, but they can quickly turn out dry and dense. I’ve made meatballs so many times and I’ve compiled all my best tips and tricks here for making perfect meatballs every time.
Always soak your breadcrumbs. Before you even mix in the ground beef, let the breadcrumbs sit with the liquid ingredients (in this case egg and grated onion). The breadcrumbs absorb the liquid and become soft so you don’t end up with dry, sandy-textured meatballs.
Mix well, but don’t over work the meatballs. Over-mixing meatballs can make them tough and dense. Mix the ground meat gently with the other ingredients just until everything holds together. It’s always best to mix by hand!
Use a scoop for even cooking. I love using a cookie scoop so that I can ensure the meatballs are all the same size and that they cook evenly.
Use damp hands to roll the meatballs. Using damp hands keeps the meat from sticking and keeps them nice and smooth.
Don’t rush the mushrooms. The mushrooms might release water as they cook, but just keep them cooking until the liquid has evaporated and they start to brown–this is how you develop really great flavor.
Storage Instructions
Make-ahead: If you’re trying to prep beef stroganoff meatballs ahead of time – you could make the beef mixture and scoop it into balls up to 24 hours before cooking them. Lay them out on a parchment lined baking sheet and wrap the whole tray really well with plastic wrap to keep them from drying out. Then, roast/broil them before proceeding with the rest of the recipe.
Storing: You can store the meatballs in their gravy in an airtight container in the fridge for 2-3 days. They’re best reheated on the stovetop, covered, until warmed through. Add broth as needed to thin the sauce out to your desired consistency.
Freezing: You can freeze the uncooked or roasted meatballs. I recommend at least roasting/broiling them before freezing since they will hold their shape better. Line the meatballs in a single layer in a baking sheet in the freezer, and once they are firm, transfer them to a freezer bag. Store up to three months. Defrost overnight in the fridge.
Serving Suggestions
In my opinion, beef stroganoff meatballs are just begging to be served over some creamy mashed potatoes. I think the mashed potatoes just catch the gravy so well.
If you want to keep the classic vibes, serve these meatballs over buttered egg noodles or rice. I love a green vegetable on the side like peas or green beans and carrots to really bring the whole dish together.
Beef Stroganoff Meatballs are the cozy, one-pan dinner you need in your life. It’s got all the nostalgic flavors of the classic dish in meatball form! If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Meatball Recipes to Try
Thanksgiving Turkey Meatballs
Chicken Parmesan Meatballs
Italian Meatball Soup
Sesame Ginger Chicken Meatballs
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Beef Stroganoff Meatballs
Ingredients
Meatballs
- 1/3 cup breadcrumbs
- 1 egg, lightly beaten
- 1/2 yellow onion
- 1 tablespoon dijon mustard
- 4 garlic cloves, minced
- 1 1/2 lb ground sirloin (90/10)
- 1 – 1 oz packet Lipton’s onion soup
- 1/4 cup minced Italian parsley leaves
- 1/2 tsp freshly cracked black pepper
Mushroom & Onion Sauce
- 2 tablespoons neutral oil
- 8 oz cremini mushrooms, sliced
- 1/2 yellow onion, diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup brandy or dry sherry
- 2 cups beef broth
- 2 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 8 oz creme fraiche, room temperature
- minced fresh parsley, for sprinkling
- Salt and pepper to taste
Instructions
- Preheat an oven to 400 F, with the oven rack in the top 1/3 of the oven. Line a rimmed baking sheet with foil or parchment paper.
- Make the meatballs: Use a box grater to grate the half onion into a mixing bowl, then add in the breadcrumbs and beaten egg. Let the mixture sit for 10 minutes. Add in the dijon, garlic, soup mix, and parsley and stir well. Add the ground sirloin and pepper and use your hands to mix well, just until everything comes together.
- Bake the meatballs. Line a rimmed baking sheet with foil or parchment paper. Use a 3 tablespoon scoop to portion out the meatball mixture and roll them into balls. Place the meatballs on the prepared baking sheet. Bake for 10 minutes, then broil on high for 2-3 minutes until the meatballs are browned. Remove from the oven.
- Brown the mushrooms. In a large braiser or skillet, heat the oil over medium-high heat. Once the oil is hot, add the sliced mushroom. Let them cook without moving for 2 minutes or until the mushrooms are brown on one side. Toss them and let them continue to brown for another 3-4 minutes.
- Build the sauce. Lower the heat and add in the diced onion. Cook until the onion is softened, then stir in the butter and flour. Continue to cook for 2-3 minutes, stirring often, to cook out the raw flour flavor. Deglaze the pan with the brandy/sherry, then stir in the beef broth. Stir well so that no lumps remain and bring to a gentle simmer. Stir in the dijon mustard and Worcestershire sauce with the creme fraiche. Once the sauce is thick, season to taste with salt and pepper.
- Simmer. Add the meatballs to the sauce, leaving any fat behind on the baking sheet. Baste the meatballs with the sauce. Reduce the heat to very low and gently simmer the meatballs for 10-15 minutes, stirring occasionally. Top with the chopped parsley. Serve the meatballs over buttered egg noodles or mashed potatoes.
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