Beef Stroganoff Meatballs

Homemade meatballs in a savory mushroom gravy — there’s no better comfort food.

Name something better than a warm bowl of meatballs and chewy egg noodles doused in gravy… I’ll wait. These Beef Stroganoff Meatballs combine the iconic flavors of the original dish in a quick, easy meatball version. With a savory, tangy mushroom gravy and tender, juicy meatballs, this easy stroganoff is the ultimate comfort meal you’ll be making all year long. Perfect for meal prepping or serving at a family dinner.

WHAT YOU’LL NEED FOR BEEF STROGANOFF MEATBALLS

BEEF STROGANOFF MEATBALLS

• Ground Beef – 80/20 ground beef, these meatballs need to fat.
• Ground Turkey – Yes, there’s turkey in here. Now, you can absolutely substitute the turkey with all beef, but hear me out—turkey adds a texture that beef just can’t replicate. Have you ever had bouncy, squishy, tender meatballs? Well, turkey gives these meatballs that exact texture. Not to mention, it makes them incredibly moist (I know, I know, we all hate that word, but it’s true!)
• Breadcrumbs – Unseasoned Italian breadcrumbs, there is enough seasoning we don’t need it to come from the breadcrumbs.
• Parsley – Fresh parsley only!
• Egg
• Garlic – Fresh only!
• Onion – Yellow, Spanish, or white.
• Chili Flakes

SAUCE

• Mushrooms – Brown cremini mushrooms, a.k.a. baby bellas, are notorious for being a bit dirty when you buy them (they are mushrooms after all). You can either clean them thoroughly with a damp paper towel or break the rules like I do and rinse them right before cutting. As long as you don’t wash them well in advance it’s totally fine! (Carefull… the mushroom police might come after you.)
• Onion – Yellow, Spanish, or white.
• Garlic – Fresh only!
• Thyme – Fresh only, about 5-6 sprigs.
• Flour – All purpose.
• Beef Broth – Nine times out of ten, I’ll recommend either Better Than Bouillon or homemade stock (if it’s chicken). If you have a favorite beef broth, by all means, use it. But beef broth is one of those things where I go off the beaten path—and once you do, you may never go back.
  
  Meet Beef Dashida: a beef bouillon with far more savory, umami-rich flavor than anything in a box. You can find it at Asian specialty markets like HMart, or grab it HERE on Amazon. (affiliate link) It lasts a long time and is worth the investment. Trust me, your beef dishes and those enjoying them will thank you.
• Dijon Mustard
• Heavy Cream
• Egg Noodles – Players choice, but the gravy screams for a wide egg noodle.
• Black Pepper
• Olive Oil
• Butter

TOOLS NEEDED

• Box Grater – To achieve a smooth meatball, the onion is first grated, then chopped finely. I use this same method in my Spicy Calabrian Meatball recipe. Some recipes just call for onion flavor without the actual bite—something onion powder can’t quite deliver. For this, you’ll need a grater with large holes. Hence, the box grater.
• Microplane – For the garlic, OR use the tiny hole side on the box grater.

HOW TO MAKE BEEF STROGANOFF MEATBALLS

Form the Meatballs – Prep the onion by grating it, then chopping until it reaches a mushy consistency. In a bowl, combine the ground beef, ground turkey, breadcrumbs, minced parsley, finely grated garlic, grated-and-chopped onion, egg, chili flakes, and a generous pinch (or two) of salt. Mix with your hands until thoroughly combined, then form into 1- to 1½-inch balls. Set aside while you prep the other ingredients.

Sear the Meatballs – In a wide pan or large skillet (the same one you’ll use for the sauce) over medium-low heat, add a generous drizzle of olive oil (about 1 tablespoon). Once hot, place the meatballs in and sear for about 2-3 minutes, or until lightly browned. Flip and sear for another 2 minutes. Remove the meatballs from the pan. Don’t worry if they aren’t fully cooked—they’ll finish simmering in the sauce later.

Cook the Base – Add the butter to the pan. Once melted, add the sliced mushrooms and a pinch of salt. Toss to coat the mushrooms in the butter, then let them cook undisturbed for 3 minutes. Stir, and continue cooking for another 1–2 minutes.

Add the onions, garlic, and thyme leaves. Cook for 2–3 minutes, stirring occasionally to ensure even cooking. The onions and garlic should soften and become fragrant—if they start to brown (or worse, burn), lower the heat. Add the flour and stir continuously for 1 minute to form a slurry.

Make the Sauce + Finish- Add the beef broth, Dijon mustard, and a few cracks of fresh black pepper. Vigorously whisk to incorporate the flour slurry into the broth. Simmer uncovered for 5–7 minutes, allowing the sauce to thicken and the flavors to meld.

Stir in the heavy cream and mix to combine. Add the meatballs back to the pan and simmer uncovered for another 5–7 minutes. The sauce will continue to thicken, and the meatballs will finish cooking, flip them midway through. Once fully cooked, add the egg noodles, toss to coat, and serve!

Not a fan of egg noodles? Try serving this beef stroganoff meatball recipe of creamy mashed potatoes or fluffy rice pilaf instead!

STORING/REHEATING

Beef Stroganoff Meatballs are a great make-ahead recipe. Without the egg noodles, simply store them in an airtight container in the refrigerator for 3–4 days. To reheat, either return them to a pan and warm over low heat, covered, until heated through, or microwave in 30-second intervals until they reach your desired temperature. It’s best to do this before adding the egg noodles, as they tend to absorb most of the sauce.