Easy Stroganoff Meatballs (No Eggs)

Stroganoff Meatballs with creamy sauce garnished with parsley.

Easy Stroganoff Meatballs (No Eggs)

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 449kcal

Author Oriana Romero

Equipment

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) buttermilk or plain regular yogurt see notes
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

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.

Notes

Crackers: You can substitute the crushed saltine crackers for 1/2 cup of panko or 1 slice of white bread (crushed). To make this recipe KETO-friendly, substitute panko for almond meal.

Buttermilk: I use buttermilk or yogurt because my daughter is allergic to eggs, but if you don't have any food restrictions, you can substitute one egg for the buttermilk.

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.

Recipe Tips

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.
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 become dry and tough, which we want to avoid! When ready to serve, prepare the sauce over the stove and enjoy.

Food Allergy Swaps

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.

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.
You can add some diced bell peppers or onions to the sauce for flavor and texture.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition