Beef Stroganoff Meatballs

Name something better than a warm bowl of meatballs and chewy egg noodles drenched in gravy… I’ll wait. I’ve been making this dish for years, and it’s probably one of the most requested by my husband and kids. The meatballs are perfectly cooked with the slightly spongy texture you’d hope for in a Swedish meatball, the sauce is rich and multi-dimensional with deep umami notes from the mushrooms, and the egg noodles… well, who doesn’t love egg noodles? I know not all my recipes are “family-friendly,” but if there was ever a perfect dish to make for the whole family, this is it.

Not going to lie, I love a good meatball. Which is why there are several meatball recipes on this site. Calabrian Spicy Meatballs, Greek Lamb Meatballs, and Butter Chicken Meatballs are other recipes worthy trying!

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 or even pork, 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!)
  • Substitute: Turkey can be replaced with chicken or all beef or pork. Chicken will maintain the flavor and texture, whereas the last two will change the texture of the meatballs.
• Breadcrumbs – Unseasoned Italian breadcrumbs, there is enough seasoning we don’t need it to come from the breadcrumbs.
• Parsley – Fresh only!
• Egg
• Garlic – Fresh only!
• Onion – Yellow, Spanish, or white.
• Chili Flakes

GRAVY

• 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, stems discarded.
• 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 – I’m a big advocate for full-fat dairy when making cream sauces and will almost always recommend heavy cream. Why? To ensure the sauce doesn’t break, which can happen when milk is heated to too high of a temperature.
  • Substitute: If you must, you can use half and half BUT watch the temp, the sauce can never go above simmering.
• Egg Noodles – Players choice, but the gravy screams for a wide egg noodle.

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. A flavor onion powder can’t quite deliver on. 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

1. 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.

2. 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.

3. 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 roux.

4. 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!

Recipe Video

How to Serve Beef Stroganoff Meatballs

Frequently Asked Questions

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.

As stated throughout the post, you can prep the meatballs ahead of time and store in the fridge for 1-2 days or freezer for up to 3 months before cooking the rest of the recipe.