These Super Easy Stroganoff Meatballs are quick, easy, and oh-so-flavorful! They’re guaranteed to please a crowd and are ready in just 30 minutes, making them perfect for busy weeknights.
Oriana’s Thoughts On The Recipe
If there’s one dish that never fails to bring smiles to our dinner table, it’s Stroganoff. Something about the comforting, creamy sauce paired with hearty meatballs or tender strips of beef makes it feel warm and cozy.
These Super-Easy Stroganoff Meatballs are swimming in a creamy, savory sauce that’s bursting with flavor. The best part? It’s quick, easy, and oh-so-satisfying! Within just 30 minutes, you’ll have a piping hot meal ready to serve, making it perfect for busy weeknights when you want something comforting and delicious without spending hours in the kitchen.
The meatball mixture does not contain eggs, making it perfect for families like yours who need to avoid certain ingredients due to allergies. What’s more, this recipe can easily be adapted to be dairy-free and gluten-free, making it incredibly versatile and inclusive. It’s all about making sure everyone at the table feels welcomed and cared for, and these meatballs do just that.
What To Love About This Recipe
- Easy to Make: This recipe is a breeze to make. With simple steps, you’ll have dinner on the table in no time.
- Simple Ingredients: There is no need for fancy or hard-to-find ingredients here. Everything you need to whip up these mouthwatering meatballs is likely already in your pantry or fridge.
- Quick – ready in 30 min: In just half an hour, you’ll have a hearty and satisfying meal that will have everyone asking for seconds.
- Versatile: This recipe is incredibly versatile. Serve the meatballs and sauce over your favorite pasta, creamy mashed potatoes, or fluffy rice for a complete meal that will please even the pickiest eaters.
- Flavorful and Satisfying: From the seasoned meatballs to the creamy Stroganoff sauce, every bite is packed with flavor and guaranteed to satisfy the whole family!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Meatballs:
- Ground meat: Ground chicken makes for lighter meatballs, but you can also use ground beef, turkey, or pork if you prefer. I used ground chicken.
- Binder: You can use saltine crackers, panko, or a slice of white bread (crushed).
- Buttermilk or plain regular yogurt: Adds moisture and tenderness to the meatballs.
- Fresh parsley: it provides a burst of freshness and flavor. If you prefer, you can substitute dry parsley.
- Seasonings: You’ll need dried thyme, garlic powder, onion powder, kosher salt, and black pepper. These seasonings add depth and complexity to the meatballs, making them irresistibly delicious.
For the Stroganoff Sauce:
- Olive oil: This oil is used for sautéing the mushrooms and garlic. Feel free to use another oil of your preference.
- Cremini mushrooms: These mushrooms add a rich, earthy flavor to the sauce.
- Garlic cloves: Because everything is better with garlic!
- Beef stock: Provides a savory base for the sauce.
- Heavy cream: Adds richness and creaminess to the sauce.
- Bay leaf: Infuses the sauce with subtle herbal notes.
- Mustard: Adds a hint of tanginess and depth of flavor.
- Cornstarch: Helps thicken the sauce to the perfect consistency.
- Sour cream: Adds tanginess and creaminess to the sauce.
Food Allergy Swaps
- Dairy-Free: If you’re allergic to dairy, you can use dairy-free yogurt and heavy cream instead of dairy buttermilk and heavy cream.
- Gluten-Free: For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers as a meatball binder.
Process Overview: How To Make Easy Stroganoff Meatballs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Meat Mixture
In a large bowl, combine ground meat, crushed saltine crackers (or panko or crushed bread), buttermilk (or yogurt), parsley, thyme, garlic powder, onion powder, salt, and pepper until just combined. Shape into 1-1/2-inch meatballs.
💡 PRO TIP: To stealthily incorporate extra veggies, include 1 cup of grated zucchini in the meat mixture. Rest assured, your kids won’t even detect it. Just be sure to squeeze out any excess liquid thoroughly.
Step 2 – Cook The Meatballs
Heat a large skillet. When hot, add 2 tablespoons of oil and brown the meatballs in batches, about 2-3 minutes per side. Transfer browned meatballs to a plate.
💡PRO TIP: Alternatively, you can bake the meatballs at 400º F (200º C)for 18 to 25 minutes or until cooked through. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165° F (74° C) when they’re ready. If you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Step 3 – Make The Sauce
Add the remaining tablespoon of oil to the skillet, add sliced mushroom and garlic, and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes.
Add the broth to the skillet and deglaze the pot using a wooden utensil with a flat head to scrape all the stuck bits of chops off the bottom of the pot. Add heavy cream, bay leaf, and mustard; mix to combine. Return the meatballs to the skillet and simmer for 5 – 7 minutes. Remove the bay leaf, and discard.
Mix the cold water and cornstarch in a small bowl until there are no lumps. Add the cornstarch slurry and sour cream; mix to combine. Cook for 2-3 minutes until the sauce thickens.
Step 4 – Garnish, Serve and Enjoy!
Sprinkle with fresh parsley, if desired. Serve immediately over mashed potatoes, rice, or noodles.
Recipe Tips
- Do not overmix the meatball mixture, which can result in tough meatballs. Mix just until everything is combined.
- If you have limited time, you can use your favorite frozen meatballs instead of making them from scratch.
- To stealthily incorporate extra veggies, include 1 cup of grated zucchini in the meat mixture. Rest assured, your kids won’t even detect it. Just be sure to squeeze out any excess liquid thoroughly.
- Alternatively, you can bake the meatballs ahead of time at 400º F (200º C)for 18 to 25 minutes or until cooked through. After about 15 minutes in the oven, check them. When they’re ready, they should reach an internal temperature of 165° F (74° C). If you cook them for too long, they’ll end up dry and tough, and we want to avoid that! When ready, prepare the sauce over the stove and serve.
Variations & Additions
- Add a splash of Worcestershire sauce to the Stroganoff sauce for an extra layer of flavor.
- You can use Greek yogurt instead of sour cream in the sauce for a lighter version.
- Feel free to customize the meatballs by adding minced onions, grated Parmesan cheese, or your favorite herbs and spices.
- Add some diced bell peppers or onions to the sauce for flavor and texture.
Serving Suggestions
Serve the meatballs and sauce over hot cooked noodles, mashed potatoes, or rice for a cozy and comforting meal. For a touch of color and freshness, garnish with chopped parsley or a sprinkle of paprika.
Storing and Freezing Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
To freeze, place the cooled meatballs and sauce in a freezer-safe container or zip-top bag and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Absolutely! Feel free to use ground beef, turkey, pork, or even a combination of meats.
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Then, gently heat it on the stove before serving.
If you’re not a fan of mushrooms, you can omit them from the recipe or substitute another vegetable, such as diced bell peppers or zucchini.
As a general guideline, you can typically expect to get around 12 to 16 meatballs from a pound of ground meat, assuming each meatball is approximately 1 to 1.5 inches in diameter.
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Recipe Card
Easy Stroganoff Meatballs (No Eggs)
Ingredients
For the meatballs:
- 1 lb (450 g) ground meat I used ground chicken
- 8 saltine crackers crushed (see notes for substitute)
- 3 tablespoons (45 g) plain yogurt, or whole ricotta cheese, or buttermilk Ricotta cheese is my favorite because it makes the moistest meatballs ever!
- ¼ cup (20 g) fresh parsley chopped + more to garnish
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the Stroganoff Sauce:
- 3 tablespoons (45 ml) olive oil
- 8 ounces (120 g) cremini mushrooms sliced
- 2 garlic cloves minced
- 1 cup (240 ml) beef stock
- ½ cup (120 ml) heavy cream
- 1 bay leaf
- 1 tablespoon mustard
- 4 teaspoons cold water
- 2 teaspoons cornstarch
- ½ cup (120 g) sour cream
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a large bowl, combine ground meat, crushed saltine crackers (or panko), buttermilk (or egg), parsley, thyme, garlic powder, onion powder, salt, and pepper until just combined. Shape into 16 1-1/2-in meatballs.
- Heat a large skillet. When hot, add 2 tablespoons of oil and brown the meatballs in batches, about 2-3 minutes per side. Transfer browned meatballs to a plate.
- Add the remaining tablespoon of oil to the skillet, add sliced mushroom and garlic, and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes.
- Add the broth to the skillet and deglaze the pot using a wooden utensil with a flat head to scrape all the stuck bits of chops off the bottom of the pot. Add heavy cream, bay leaf, and mustard; mix to combine. Return the meatballs to the skillet and simmer for 5 – 7 minutes. Remove the bay leaf and discard.
- Mix in a small bowl the cold water and cornstarch until no lumps.
- Add cornstarch slurry and sour cream; mix to combine. Cook for 2-3 minutes until the sauce thickens.
- Sprinkle with fresh parsley, if desired. Serve immediately over mashed potatoes, rice, or noodles.
- Be sure not to overmix the meatball mixture, which can result in tough meatballs. Mix just until everything is combined.
- If you have limited time, you can use your favorite frozen meatballs instead of making them from scratch.
- To stealthily incorporate extra veggies, include 1 cup of grated zucchini in the meat mixture. Rest assured, your kids won’t even detect it. Just be sure to squeeze out any excess liquid thoroughly.
-
- Dairy-Free: If you’re allergic to dairy, you can substitute dairy-free yogurt and cream for the buttermilk and heavy cream.
- Gluten-Free: For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers as a binder for the meatballs.
- Add a splash of Worcestershire sauce to the Stroganoff sauce for an extra layer of flavor.
- You can use Greek yogurt instead of sour cream in the sauce for a lighter version.
- Feel free to customize the meatballs by adding minced onions, grated Parmesan cheese, or your favorite herbs and spices.
- You can add some diced bell peppers or onions to the sauce for flavor and texture.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
