Easy Meatball Stroganoff: A 35-Minute Weeknight Dinner

Craving a hearty, comforting meal but short on time? We’ve all been there—the day is done, and the last thing you want is a complicated recipe with a mountain of dishes. What if you could have a classic, creamy, and deeply savory dinner on the table in just 35 minutes? This Meatball Stroganoff recipe is the answer. We’ve taken the traditional flavors of beef stroganoff and transformed them into a quick, family-friendly meal featuring tender homemade meatballs smothered in a dreamy mushroom and sour cream sauce. It’s the perfect one-pan wonder for any busy weeknight.

Ingredients for Your Stroganoff

You’ll only need a handful of simple, accessible ingredients to bring this rich and flavorful dish to life.

Ingredient	Amount/Quantity
Lean ground beef	500g
A large egg	1
Plain breadcrumbs	1/2 cup
Small yellow onion, finely chopped	1
Fine sea salt	1 tsp
Freshly-ground black pepper	1/2 tsp
Olive oil	2 tbsp
Sliced cremini mushrooms	1 cup
Rich beef broth	2 cups
Full-fat sour cream	1 cup
All-purpose flour	1 tbsp
Dijon mustard	1 tsp
Worcestershire sauce	1 tbsp

Timing

This recipe is designed for speed without sacrificing flavor, making it a true weeknight champion.

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Step-by-Step Instructions

Follow these simple steps to create a show-stopping Meatball Stroganoff that tastes like it simmered for hours.

Step 1: Form the Homemade Meatballs

In a large mixing bowl, combine the ground beef, egg, breadcrumbs, finely chopped onion, salt, and pepper. Use your hands to gently mix the ingredients until they are just combined. Tip: Be careful not to overmix, as this can lead to tough meatballs. Once mixed, shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter.

Step 2: Brown the Meatballs

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place the meatballs in the pan, ensuring not to overcrowd it (work in batches if necessary). Brown the meatballs on all sides, turning them occasionally. Once they have a nice crust, remove them from the pan with a slotted spoon and set them aside on a plate.

Step 3: Sauté the Mushrooms

In the very same pan, add the sliced mushrooms to the remaining drippings. Sauté the mushrooms for about 5-7 minutes, stirring occasionally, until they are soft, browned, and have released their moisture. This step builds a tremendous layer of flavor for our sauce.

Step 4: Create the Creamy Stroganoff Sauce

Sprinkle the flour over the cooked mushrooms and stir continuously for about one minute to cook out the raw flour taste. Slowly pour in the beef broth, stirring or whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer. Once simmering, stir in the sour cream, Dijon mustard, and Worcestershire sauce until the sauce is smooth and creamy.

Step 5: Simmer and Serve

Carefully return the browned meatballs to the skillet, nestling them into the luscious cream sauce. Reduce the heat to low, cover, and let everything simmer for about 10 minutes. This allows the meatballs to cook through and soak up all that incredible stroganoff flavor. Serve immediately over hot egg noodles, rice, or mashed potatoes.

Nutritional Information

Here is an estimated nutritional breakdown per serving (assuming 4 servings). Please note this is an approximation and can vary.

• Calories: 550 kcal
• Protein: 30 g
• Fat: 40 g (Saturated: 18 g)
• Carbohydrates: 15 g
• Sodium: 800 mg

This dish is a fantastic source of protein and provides a deeply satisfying, hearty meal.

Healthier Alternatives

Love the recipe but looking for a lighter version? Try these simple swaps!

• Leaner Protein: Substitute the ground beef with lean ground turkey or chicken for a lower-fat option.
• Sour Cream Swap: Use plain Greek yogurt instead of sour cream. It provides a similar tangy flavor and creamy texture while adding extra protein and cutting down on fat.
• Gluten-Free: To make this recipe gluten-free, simply use your favorite gluten-free breadcrumbs and swap the all-purpose flour for a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken the sauce.

Serving Suggestions

The classic way to serve Meatball Stroganoff is over a bed of buttery egg noodles, which perfectly catch the creamy sauce. However, it’s also delicious with:

• Fluffy white rice or hearty brown rice.
• Creamy mashed potatoes for the ultimate comfort food experience.
• Zucchini noodles or cauliflower rice for a fantastic low-carb alternative.
• Garnish with a sprinkle of freshly chopped parsley or dill to add a touch of brightness and color before serving.

Common Mistakes to Avoid

Keep these tips in mind to ensure your stroganoff is flawless every time.

• Overworking the Meatballs: Mixing the ground beef mixture too aggressively can result in dense, tough meatballs. Solution: Mix just until the ingredients are combined. A light hand is key!
• Crowding the Pan: Piling too many meatballs into the pan at once will cause them to steam instead of brown, robbing you of flavor. Solution: Brown the meatballs in two batches if necessary, ensuring there’s space between each one.
• Boiling the Sauce: Once you add the sour cream, boiling the sauce can cause it to curdle or separate. Solution: Keep the heat on a low, gentle simmer after adding the sour cream. Never let it reach a rolling boil.

Storing Tips

This dish makes for fantastic leftovers!

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Gently reheat the stroganoff in a saucepan over low heat, stirring occasionally until warmed through. Avoid the microwave if possible, as it can make the sauce separate. If the sauce seems too thick, add a splash of beef broth to loosen it.

Conclusion

This 35-Minute Meatball Stroganoff proves that you can enjoy a deeply flavorful, rustic, and comforting meal even on the most hectic of days. The combination of juicy, savory meatballs and the rich, tangy cream sauce is a timeless classic for a reason. It’s a recipe that feels special enough for guests but is easy enough for any Tuesday night. We truly hope this becomes a new favorite in your home. Give it a try and let us know what you think in the comments below! We love hearing from you. Don’t forget to rate the recipe!

FAQs

Q1. Can I use frozen meatballs for this recipe?

Yes, absolutely! To save time, you can use pre-cooked frozen meatballs. Simply brown them according to the package directions and add them to the sauce to simmer for the final 10 minutes until heated through.

Q2. Can I make this dish ahead of time?

You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also cook the entire dish and reheat it, but for the best texture, it’s recommended to make the sauce fresh if possible.

Q3. What can I use instead of sour cream?

If you don’t have sour cream, you can substitute it with an equal amount of full-fat plain Greek yogurt for a similar tanginess. Crème fraîche is also a wonderful, slightly richer alternative that is less likely to curdle when heated.

Q4. My sauce is too thin. How can I thicken it?

If your sauce isn’t as thick as you’d like, you can create a small slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the simmering sauce and cook for another minute or two until it has thickened.