Stroganoff Meatballs

Stroganoff Meatballs are a genius way to combine the comforting flavors of the popular Stroganoff recipe with tender and juicy meatballs.

The creamy mushroom sauce that Stroganoff is so well known for is the perfect match for the meatballs to be cooked in, infusing them with more flavor.

Stroganoff Meatballs-16

Meatballs are like a nice pair of jeans. They’re comfortable and can be dressed up or down. You can go the t-shirt/sweater route or add a blazer, blouse and some accessories, and you look like a million bucks.

These meatballs never let me down. They are so tender and juicy, especially if you let them cook in the sauce for a bit. The gravy is so creamy, the mushrooms add so much great flavor and the sour cream and wine really add depth and just the smallest bit of tanginess.

Just like my favorite pair of jeans, this meal is just as cozy and makes me feel so snug and cheery, but it’s good enough for company too.

What is Stroganoff Sauce/Gravy Made From?

Beef Stroganoff is one of the most popular recipes that is credited to have been created by a French chef in Russia. The gravy that the beef cooks in is made with mushrooms and onions, and is rich, creamy and a bit tangy because sour cream is used in it.

I also add a bit of white wine for added flavor. To add some fresh elements to the sauce and make it even more delicious, I also add some fresh herbs at the very end. Parsley and dill are very iconic flavors of Russian food, so I think they are the perfect touch to this recipe.

What Meat Is Best For Meatballs?

Stroganoff Meatballs - ingredients for the recipe

I love the combination of ground pork and ground beef. I like using ground chuck for the ground beef, since it isn’t too lean, but I also like using ground sirloin, because it has a really great flavor. 

Ground pork shoulder is a good choice for ground meat. 

You can use any combination of ground meat for meatballs though. Ground chicken, ground turkey, ground lamb – they will all work. For the chicken and turkey, choose meat that has both dark and white meat – all white meat (chicken or turkey breast) is very lean and the meatballs will be dry and tough. 

How to Make Homemade Meatballs

How to make homemade meatballs tutorial

1. Pour the milk over the breadcrumbs and let stand for a few minutes until the milk gets completely absorbed.

2. Place all the ingredients for the meatballs, except the oil, in a large bowl and mix to combine. 

3. Shape into meatballs, about 1 Tablespoon each. I like them on the smaller side, so this will make about 50 meatballs. 

4. Heat 1 1/2 – 2 Tablespoons oil into a heavy bottomed skillet or dutch oven. Cook the meatballs in two batches, until they are golden brown on both sides. They don’t have to be cooked through all the way at this point, since they will finish cooking in the sauce. Set the meatballs aside.

Can You Bake Meatballs in The Oven?

Yes! I actually do this all the time. I really like how easy it is, since you don’t have to stand next to the stove and get splattered with oil and it’s healthier to bake them in the oven too.

Place the meatballs on a rimmed baking sheet and bake in the oven, preheated to 400 degrees Fahrenheit, for about 15 minutes, until cooked through in the center.

Since I am also making a mushroom gravy for these meatballs, for this recipe, I prefer to cook them on the stovetop. Browning the meatballs in the pot first will give more flavor to the sauce. I am also using the same pot for cooking the meatballs and the sauce.

The golden and crunchy meatballs have more flavor and texture when they are cooked on the stove than baked in the oven, but if you want to make the process easier and have a healthier meal, the oven method is a wonderful choice.

How To Make the Stroganoff Gravy

Stroganoff gravy tutorial
  1. Use the same pot that you used for the meatballs. Remove most of the oil, except for about 1 1/2 Tablespoons.
  2. Add the onion, season with salt and ground black pepper. Cook for about 3 minutes, until they soften and become translucent.
  3. Add the mushrooms and garlic. Season with salt and ground black pepper. Cook for about 8 minutes, until the mushrooms are golden brown. At first, the mushrooms will exude a lot of liquid, so use a wooden spoon to scrape up all the browned bits that were left over from the meatballs and the onions. Then when the liquid evaporates, the mushrooms will get golden.
  4. Add the flour, mix to combine until all of the flour is incorporated into the mushrooms. If your skillet is dry, add little bit of butter or oil (up to 3 Tablespoons), enough to coat all of the flour.
  5. Gradually pour in the white wine and chicken broth, (if you’d rather not use wine, just omit it) using a whisk to mix, which will prevent lumps from forming. Reduce the sauce to a simmer and cook until it thickens up, about 5 minutes.
  6. Add the sour cream and the heavy cream, whisking until smooth. Add the meatballs to the gravy and continue simmering for another 5 minutes or so, just until the meatballs are completely cooked through. Add fresh herbs, such as parsley and/or dill.

Freezing the Meatballs

Meatballs are one of my favorite meals to freeze. Since 50 meatballs is way too much for our small family, this will make several meals for us. I don’t like serving the same thing more than 2 nights in a row, so I freeze part of them and that I’ll have a really easy dinner some time in the future.

I think the best way to freeze meatballs is to cook them first. Brown the meatballs or bake them in the oven for about 15 minutes. Cool to room temperature, then freeze in one layer until they are solid. I place the meatballs in one layer on top of a baking sheet or a cutting board and put them in the freezer.

Transfer the frozen meatballs into a freezer ziplock bag, removing as much air as possible. You can also freeze them in a airtight container. They will stay fresh, if sealed properly, for about 3 months.

Other Sauces To Pair With the Meatballs

Instead of making the Stroganoff gravy for the meatballs, you can also use these same meatballs with other sauces. Here are some other options:

Stroganoff Meatballs- tender beef and pork meatballs cooked in a creamy mushroom sauce
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Stroganoff Meatballs - tender beef and pork meatballs cooked in a creamy mushroom sauce

Stroganoff Meatballs

  • Author: Olga’s Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 50 small meatballs 1x
  • Category: Entree

Scale

Ingredients

Meatballs:

  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 1 cup panko bread crumbs
  • 3/4 cup milk
  • 1 egg
  • 1 onion, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 23 Tablespoons oil

Stroganoff Gravy:

  • 1 onion, minced
  • 1 (8 oz.) pkg mushrooms, sliced
  • 1 garlic clove, minced
  • 3 Tablespoons butter
  • 4 Tablespoons flour
  • 2 Tablespoons white wine
  • 4 cups beef or chicken broth
  • ¼ cup heavy cream
  • 2 Tablespoons sour cream
  • fresh chopped parsley, dill

Instructions

Meatballs:

  1. Pour the milk over the breadcrumbs. Combine all the ingredients together, except for the oil. Mix to combine. 
  2. Shape into meatballs, about 1 Tablespoon each. I like them on the smaller side, so this will make about 50 meatballs.
  3. Heat 1 1/2 – 2 Tablespoons oil into a heavy bottomed skillet or dutch oven. Cook the meatballs in two batches, until they are golden brown on both sides. They don’t have to be cooked through all the way at this point, since they will finish cooking in the sauce. Set the meatballs aside.

Stroganoff Gravy:

  1. Remove most of the oil, except for about 1 1/2 Tablespoons.
  2. Add the onion, season with salt and ground black pepper. Cook for about 3 minutes.  
  3. Add the mushrooms and garlic. Season with salt and ground black pepper. Cook for about 8 minutes, until the mushrooms are golden brown. At first, the mushrooms will exude a lot of liquid, so use a wooden spoon to scrape up all the browned bits left from the meatballs and onions. Then when the liquid evaporates, the mushrooms will get golden.
  4. Add the flour, mix to combine until all of the flour is incorporated into the mushrooms. If your skillet is dry, add a little bit of butter or oil, enough to coat all of the flour.
  5. Gradually pour in the white wine and chicken broth, (if you’d rather not use wine, just omit it) using a whisk to mix, which will prevent lumps from forming. Reduce the sauce to a simmer and cook until it thickens up, about 5 minutes.
  6. Add the sour cream and the heavy cream, whisking until smooth. Add the meatballs to the gravy and continue simmering for another 5 minutes or so, just until the meatballs are completely cooked through.
  7. Garnish with fresh herbs, such as parsley and/or dill.

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