Name: Homemade Meatball Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef; 1/2 cup breadcrumbs; 1 large egg; 1 medium onion, finely chopped; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 2 cups beef broth; 3/4 cup sour cream; 2 tablespoons all-purpose flour; 12 ounces egg noodles; 2 tablespoons butter; 1 tablespoon chopped fresh parsley (optional); Salt and pepper to taste

If you’re craving something comforting, hearty, and satisfying, this Homemade Meatball Stroganoff is here to steal the spotlight. Juicy meatballs simmered in a rich, creamy mushroom sauce and served over a bed of buttery egg noodles is the kind of dinner that speaks to everyone. It feels like something Grandma would have served on a cozy Sunday evening.

What sets this version apart is that it’s fully made from scratch, with no condensed soups in sight. The meatballs are homemade and packed with flavor, and the stroganoff sauce has that classic depth you expect, thanks to sautéed onions, garlic, and mushrooms, finished with tangy sour cream. Whether it’s a chilly night or you just want to serve something soul-warming, this dish delivers every time.

Why You’ll Love This Homemade Meatball Stroganoff

This recipe is the perfect blend of nostalgic comfort and modern simplicity. You’ll love how the meatballs turn out tender on the inside with a beautifully browned crust on the outside. The creamy sauce clings to the noodles in the most irresistible way, and the whole dish comes together in under an hour, making it totally weeknight-friendly. It’s also incredibly easy to adjust for picky eaters or dietary preferences.

Do I Need Fresh or Frozen Meatballs for Stroganoff?

While store-bought frozen meatballs can work in a pinch, using homemade meatballs really elevates the dish. They soak up more flavor from the sauce and have a juicier bite. If you’re pressed for time, frozen can be fine, but for the full experience, making your own is worth every second.

Ingredients for the Homemade Meatball Stroganoff

To create that savory, creamy magic, here’s what you’ll need. The ingredients are all easy to find, but each one brings something essential to the table.

Ground beef
This is the base for the meatballs. Opt for 80/20 for the perfect balance of flavor and juiciness.

Breadcrumbs
They help bind the meatballs and keep them from drying out.

Egg
Adds structure to the meatballs so they stay together while cooking.

Onion
Used both in the meatballs and the sauce for a mild, sweet savoriness.

Garlic
Adds depth to the meatballs and sauce—skip it and you’ll definitely notice something’s missing.

Mushrooms
Cremini or white mushrooms work great here. They give the sauce its signature earthy flavor.

Beef broth
The foundation of the stroganoff sauce. It adds richness and helps carry all the flavors.

Sour cream
Gives the dish its classic tang and creaminess.

Flour
Used to thicken the sauce slightly so it coats everything beautifully.

Egg noodles
Perfectly chewy and ideal for soaking up the sauce.

Butter
Used for sautéing and enriching the sauce.

Parsley
Optional for garnish, but adds a nice freshness right before serving.

How To Make the Homemade Meatball Stroganoff

Step 1: Make the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, half of the chopped onion, and a clove of minced garlic. Season with salt and pepper. Form into small meatballs, about 1 inch in size.

Step 2: Brown the Meatballs

Heat a tablespoon of butter in a large skillet over medium heat. Add the meatballs in batches and brown on all sides. They don’t need to cook through entirely, just get that nice crust. Remove and set aside.

Step 3: Sauté the Veggies

In the same skillet, add more butter if needed and sauté the remaining onion until soft. Add garlic and mushrooms and cook until the mushrooms are browned and tender.

Step 4: Make the Sauce

Sprinkle flour over the mushroom mixture and stir well. Slowly pour in the beef broth while stirring. Bring to a simmer and let it thicken for a few minutes.

Step 5: Simmer the Meatballs

Return the meatballs to the skillet and simmer gently in the sauce for about 15 minutes, or until cooked through.

Step 6: Add Sour Cream

Reduce the heat and stir in the sour cream until smooth. Don’t boil it, or it might curdle.

Step 7: Cook the Egg Noodles

While the meatballs are simmering, cook the egg noodles according to package instructions. Drain and toss with a little butter.

Step 8: Assemble and Serve

Serve the meatballs and sauce over the egg noodles. Garnish with parsley if using.

Serving and Storing Homemade Meatball Stroganoff

This dish is best served hot and fresh, spooned generously over a warm bed of egg noodles. It feeds around 4 to 6 people, depending on appetites. The leftovers keep beautifully in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen up the sauce.

You can also freeze the meatballs and sauce separately for up to 2 months. Just cook the noodles fresh when you’re ready to enjoy it again.