Warm, saucy meatball beef stroganoff is a great anytime weeknight dinner. This has all of the delicious creamy traditional flavors but you can make in one pot in 20-30 minutes.
Beef Stroganoff is one of my favorites for after a chilly cold night. It’s the definition of comfort food with meatballs covered in a warm creamy mustard-mushroom sauce on top of a bed of soft egg noodles.
Beef Stroganoff with Meatballs!
Beef Stroganoff is traditionally made with tender steak or ground beef but I thought it would be fun to make it with meatballs! You will need approximately 1 pound or 16 oz. of meatballs. When I use homemade meatballs thats usually 12-15 meatballs but since they can vary in size, I try to stick to 1 pound for about 6 servings.
There are so many options. You can make your own using my simple meatballs recipe. Another option is using already cooked and frozen meatballs from your freezer or the grocery store. The first time I made this recipe, I used already prepared uncooked meatballs from my grocery’s meat department, I quickly learned that not all meatballs are the same, and I prefer my homemade recipe better.
For homemade meatballs, you will need to brown your meatballs, but just remember that when you brown any kind of meat in a stainless steel pan with a little of olive oil, do not scrape the meat up because it will break up the meatballs. Once they are browned, they will release themselves from the pan making it easier to flip onto another side. If you’re using a non-stick skillet, this is not something you will have to worry about as much.
With that said, a bag of frozen meatballs from the grocery store are never a bad idea on those super busy weeknights. They will keep their shape a little better and require less maintenance during the browning stage. Because they are already cooked these will trim down your cooking time as well.
I will have instructions for both, homemade meatballs and frozen meatballs in my recipe below.
Fresh Produce Ingredients
Mushrooms: I buy white mushrooms already sliced to save time. If you have a mushroom preference then feel free to substitute with your favorite. To clean mushrooms, do not soak or rinse in water, they will soak up all the liquid which you don’t want. Simply take a damp towel and brush the dirt off the mushrooms.
Onions: You will need one normal size onion (about 1 cup diced). I prefer white onions but you can also use a yellow one – those are the ones that come in a onion bag from the grocery store if you are buying bulk.
Garlic: If you’re new to my recipes you will want to know that I “cheat” when it comes to garlic. To save time, I buy a large jar of already minced garlic usually found in the produce section. I find cleaning the sticky garlic paper wrappers off and then mincing cloves of garlic can be both time consuming and frustrating so I opt to take advantage of the jar. Usually that means I give my garlic measurement in tsp or TBSP rather than number of cloves.
Parsley: I highly recommend getting fresh parsley to chop for your garnish. It may seem like a waste of money but this dish is naturally creamy and a little heavy so this little green herb will add a freshness to your plate.
To cut parley – you want to make sure the leaves are DRY to avoid parsley mush. Pluck the leaves off and pat dry with a towel if you need to. The easiest way to chop herbs is to lay the leaves on top of each other, try to use a sharp knife so that you only have to chop through the leaves 2-3 times.
To keep parsley in the fridge you will need to create a greenhouse effect for longevity. In a small cup or glass, add water so that it’s about 1/2 full. Then place the stems only of the parsley in the water, make sure the leaves are not in the water, just the stems. Place a large plastic zip lock bag over the leaves and seal around the bottom of cup or glass. This should keep your parsley fresh for 3 – 4 weeks.
Weeknight One-Pot Meatball Beef Stroganoff
- 1 TBSP Olive Oil
- 1 lb Meatballs Homemade or Frozen
- 2 TBSP Butter
- 8 oz White Mushrooms – Sliced
- 1 Onion – diced Approx. 1 Cup
- 1 tsp Minced Garlic
- ½ tsp Salt
- 1 tsp Dry Thyme
- 3 TBSP Red Wine Vinegar
- 1 TBSP Worcestershire Sauce
- 1 TBSP Dijon Mustard
- ½ tsp Pepper
- 3 TBSP Flour
- 4 cups Beef Stock
- 8 oz Wide Egg Noodles
- ½ cup Sour Cream
- 1 TBSP Optional: Chopped Parsley for Garnish
- In a large pan, add in your olive oil. Over medium heat add in your meatballs to brown. Brown your meatballs, about 3 minutes on each side. See my blog notes above on browning techniques. *If you're using homemade raw meatballs, remove them from the pan after browning, they will finish cooking later on in the recipe. *If you're using frozen meatballs, keep them in the pan so that they have enough time to warm all the way through during the remainder of the cooking process.
- In your pan add in your butter, mushrooms, onions, garlic, salt and thyme.
- As the butter melts, sauté the onions and mushrooms until soft and the garlic and thyme become fragrant. About 1-2 minutes. *If you removed your brown meatballs, using a wooden spoon scrape up the brown meat bits on the bottom of the pan if there are any.
- Stir in your red wine vinegar and let it simmer until it evaporates to just about dry, it should take less than 1 minute.
- Add in your Worcestershire Sauce, Dijon mustard and pepper. Stir to combine with the rest of the ingredients.
- Sprinkle your flour.
- Stir around to coat your ingredients. Let cook for about 1 minute.
- Pour in your beef stock, add in your meatballs if you took them out and bring it up to a boil.
- Add in your noodles and stir so that everything is evenly distributed. Boil for 8-10 minutes until the noodles are cooked. Watch your pan because it may boil over, if it looks like it might, you can turn down the temperature as long as the liquid continues to boil so that the noodles can cook.
- After the noodles are cooked, turn off the heat and stir in your sour cream.
- Garnish with chopped parsley.
Dinner is done! Easy Peasy and it’s best served with warm garlic bread (any maybe a side salad).