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 meal that always gets big smiles at my table, it’s Stroganoff! These Easy Stroganoff Meatballs are cozy, creamy, and packed with flavor—like a warm hug on a plate. And the best part? They come together in just 30 minutes, which makes them a total weeknight winner.
The meatballs are egg-free (yay!), and you can easily make the whole dish dairy- and gluten-free too. It’s a recipe made with love—for families like mine and yours—so everyone feels included and cared for at dinnertime.
What I Love About This Recipe
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).
- Ricotta Cheese, Buttermilk, or plain regular yogurt: This is the secret ingredient that keeps the meatballs tender and helps bind everything together without eggs.
- 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 to sautéing the mushrooms and garlic. You can 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: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Instead of ricotta cheese, buttermilk or yogurt, use dairy-free ricotta , or your favorite unsweetened dairy-free yogurt.
- Gluten-Free: nstead of breadcrumbs, use gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure that your Worcestershire sauce and Italian herb seasoning are certified gluten-free, as some may include wheat-based anti-caking agents or flavorings.
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 mushrooms 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 it.
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 fluffy 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.
Try These Egg-Free Meatball Recipes Next!
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
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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.⅕
- 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 mushrooms 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: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Instead of ricotta cheese, buttermilk, or yogurt, use dairy-free ricotta or your favorite unsweetened dairy-free yogurt.
- Gluten-Free: Instead of breadcrumbs, use gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure that your Worcestershire sauce and Italian herb seasoning are certified gluten-free, as some may include wheat-based anti-caking agents or flavorings.
- 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.
- You can 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.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
