Best 8 Elegant Stroganoff Meatballs Recipes

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Welcome to the culinary journey of discovering the most exquisite Stroganoff Meatballs. This delectable dish combines the richness of classic beef stroganoff with the tender, juicy texture of perfectly crafted meatballs. Prepare to tantalize your taste buds with a symphony of flavors that will transport you to a world of culinary elegance. Whether you're hosting a special occasion dinner or simply seeking an unforgettable meal, our exploration of the best elegant Stroganoff meatball recipes will guide you to culinary greatness.

Here are our top 8 tried and tested recipes!

BEEF STROGANOFF MEATBALLS



Beef Stroganoff Meatballs image

Meet the Cook: A rich sour cream and mushroom sauce gives this dish an elegant flavor. Yet it's so easy to prepare for a special occasion or for company. The meatballs can be made ahead and frozen to save time, which is often in short supply since we live on a hobby farm with our three (soon to be four) children! -Chris Duncan, Ellensburg, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18

1 large egg
1/4 cup milk
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1-1/2 cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
SAUCE:
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup butter
4 tablespoons all-purpose flour, divided
1/4 teaspoon salt
1-1/2 cups beef broth
1 cup sour cream
Hot cooked noodles
Paprika, optional

Steps:

  • In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain. , In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.

Nutrition Facts : Calories 455 calories, Fat 30g fat (16g saturated fat), Cholesterol 159mg cholesterol, Sodium 944mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.

CREAMY STROGANOFF MEATBALLS



Creamy Stroganoff Meatballs image

I decided I wanted to make stroganoff meatballs the other day, but realized I was missing sour cream. So, with a few substitions, this is the recipe I came up with. My husband and son loved it and it went very well with some peas and carrots I steamed with a bit of tarragon.

Provided by JessLovesToCook

Categories     Meatballs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb turkey meatballs, pre-cooked and defrosted (or your favorite meatball recipe)
2 cups water
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon
8 ounces cream cheese, softened and cut into 1 in cubes
1 tablespoon garlic powder
1 teaspoon dry dill weed
1 tablespoon cornstarch
1/4 cup cold water
1 onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 tablespoon olive oil

Steps:

  • Heat olive oil in deep skillet over medium heat. Saute' onions and mushrooms until onions are clear in color. Sprinkle dill, garlic powder and bouillon over onions and mushrooms while stirring. Add meatballs, 2 cups of water, worcestershire sauce and vinegar. Bring to boil. Cover, reduce heat to medium-low and simmer 10-15 minutes, stirring occasionally, until meatballs are heated through. Mix corn starch and 1/4 cold water until milky in texture. Add cream cheese and corn starch mixture to pan and stir constantly until gravy thickens.
  • Serve immediately over egg noodles or mashed potatoes or pasta.

Nutrition Facts : Calories 261.8, Fat 23, SaturatedFat 11.5, Cholesterol 62.5, Sodium 239.2, Carbohydrate 10.4, Fiber 1, Sugar 4.1, Protein 5

ELEGANT STROGANOFF MEATBALLS



Elegant Stroganoff Meatballs image

These meatballs in a creamy stroganoff sauce will delight the taste buds of your guests. Don't let the long ingredient list fool you - it is simple to prepare and doesn't require a long time to bake. Serve over broad egg noodles or with mashed potatoes for comfort food at its best!

Provided by B_32

Categories     Beef Stroganoff

Time 1h

Yield 12

Number Of Ingredients 17

2 pounds lean ground beef
3 slices day-old white bread, torn into small pieces
1 egg, lightly beaten
1 teaspoon wheat-based liquid seasoning (such as Maggi® Seasoning)
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
½ teaspoon seasoned salt
¼ cup cornstarch
2 ¼ cups water, divided
⅓ cup finely chopped onion
¼ cup beef bouillon granules
¼ teaspoon ground black pepper
1 (4.5 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons chopped fresh parsley
½ teaspoon paprika, or to taste
2 cups sour cream

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
  • Place the beef, bread, egg, liquid seasoning, Worcestershire sauce, pepper, and seasoned salt in a bowl, and mix well. Using about 2 tablespoons of meat mixture per meatball, form into about 40 meatballs. Place the meatballs onto the prepared baking sheet, and bake for about 15 minutes, until the meatballs are no longer pink.
  • Remove the meatballs, place them into a large baking dish with a cover, and set aside. Reduce the oven heat to 350 degrees F (175 degrees C).
  • Whisk the cornstarch into 1/4 cup water in a bowl until smooth. Place 2 cups of water, onion, beef bouillon granules, and 1/4 teaspoon black pepper in a small saucepan over medium heat, and bring to a boil. Whisk the cornstarch mixture into the hot bouillon mixture, and return to a simmer. Reduce the heat to low, stir in the mushrooms, soup, parsley, and sour cream, and bring back just to a simmer.
  • Pour the hot sour cream sauce over the meatballs, cover the baking dish, and bake for about 30 minutes, until the sauce is bubbling and thickened.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 11 g, Cholesterol 84.3 mg, Fat 20 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 809.9 mg, Sugar 1.7 g

MEATBALLS STROGANOFF



Meatballs Stroganoff image

This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1/2 cup soft bread crumbs
2 tablespoons chopped onion
1/2 teaspoon celery salt
1/4 teaspoon dried marjoram
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup water
1/3 cup sour cream
Hot cooked egg noodles

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

Nutrition Facts :

BEEF STROGANOFF MEATBALLS



Beef Stroganoff Meatballs image

The oven makes quick work of browning these beef meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 40m

Number Of Ingredients 10

Coarse salt and pepper
3/4 pound spaghetti
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
3 tablespoons unsalted butter
2 large shallots, diced small
1 pound ground beef chuck (80% lean)
1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick
1 cup reduced-fat sour cream
1/4 cup chopped fresh dill, divided

Steps:

  • Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
  • Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.
  • Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.

Nutrition Facts : Calories 807 g, Fat 31 g, Fiber 4 g, Protein 43 g, SaturatedFat 16 g

MEATBALL STROGANOFF



Meatball stroganoff image

Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream

Provided by Cassie Best

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 12

500g beef mince
drizzle of oil
1 red onion , sliced
2 garlic cloves , crushed
200g pack small button mushrooms , sliced
2 tbsp tomato purée
1 tbsp sweet paprika
1 tbsp plain flour
1 beef stock cube , made up to 300ml stock
150ml pot soured cream
small pack parsley , chopped
rice, mashed potato or tagliatelle , to serve

Steps:

  • Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
  • Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

Nutrition Facts : Calories 425 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium

ELEGANT STROGANOFF MEATBALLS



Elegant Stroganoff Meatballs image

These meatballs in a creamy stroganoff sauce will delight the taste buds of your guests. Don't let the long ingredient list fool you - it is simple to prepare and doesn't require a long time to bake. Serve over broad egg noodles or with mashed potatoes for comfort food at its best!

Provided by B_32

Categories     Beef Stroganoff

Time 1h

Yield 12

Number Of Ingredients 17

2 pounds lean ground beef
3 slices day-old white bread, torn into small pieces
1 egg, lightly beaten
1 teaspoon wheat-based liquid seasoning (such as Maggi® Seasoning)
1 tablespoon Worcestershire sauce
½ teaspoon ground black pepper
½ teaspoon seasoned salt
¼ cup cornstarch
2 ¼ cups water, divided
⅓ cup finely chopped onion
¼ cup beef bouillon granules
¼ teaspoon ground black pepper
1 (4.5 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons chopped fresh parsley
½ teaspoon paprika, or to taste
2 cups sour cream

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
  • Place the beef, bread, egg, liquid seasoning, Worcestershire sauce, pepper, and seasoned salt in a bowl, and mix well. Using about 2 tablespoons of meat mixture per meatball, form into about 40 meatballs. Place the meatballs onto the prepared baking sheet, and bake for about 15 minutes, until the meatballs are no longer pink.
  • Remove the meatballs, place them into a large baking dish with a cover, and set aside. Reduce the oven heat to 350 degrees F (175 degrees C).
  • Whisk the cornstarch into 1/4 cup water in a bowl until smooth. Place 2 cups of water, onion, beef bouillon granules, and 1/4 teaspoon black pepper in a small saucepan over medium heat, and bring to a boil. Whisk the cornstarch mixture into the hot bouillon mixture, and return to a simmer. Reduce the heat to low, stir in the mushrooms, soup, parsley, and sour cream, and bring back just to a simmer.
  • Pour the hot sour cream sauce over the meatballs, cover the baking dish, and bake for about 30 minutes, until the sauce is bubbling and thickened.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 11 g, Cholesterol 84.3 mg, Fat 20 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 809.9 mg, Sugar 1.7 g

MEATBALLS STROGANOFF



Meatballs Stroganoff image

The stroganoff recipe is easy and very tasty whether you use beef or meatballs. The original recipe called for top sirloin cut into cubes and sauteed until browned. I have changed this dish to make with meatballs. Since my stepkids readily eat meatballs. The sauce is simple with a wonderful flavor. I usually serve this over buttered parsley egg noodles.

Provided by Expat in Holland

Categories     Meat

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 22

1 1/2 lbs ground beef
1/3 cup breadcrumbs
1/2 cup milk
1 egg, beaten
1/4 cup white onion, chopped
1 tablespoon parsley flakes
1/4 cup parmesan cheese, grated
1/4 teaspoon thyme
salt
pepper
1/4 cup butter
1 cup mushroom, sliced
1/4 cup onion, chopped
1 garlic clove, minced
1 cup beef consomme
1/2 cup red wine
1/3 cup flour
1 tablespoon parsley
2 tablespoons catsup
1 teaspoon Dijon mustard
1 cup sour cream
1 dash nutmeg

Steps:

  • In small bowl combine milk and breadcrumbs and let set for 10minutes.
  • In a large bowl combine breadcrumb mixture with beef, egg, onion, parsley, parmsean, thyme, salt and pepper. Mix well.
  • Form in to small balls (golf ball size) and place on greased baking sheet. Keep them spaced about 1 inch apart.
  • Bake in preheated 350 degree oven for 30minutes. Remove and let cool.
  • In large skillet, melt butter. Add mushrooms, onion and garlic and saute unil veggies are soften.
  • Add consomme and bring to a boil. Add meatballs to skillet and let simmer covered for about 10minutes.
  • In cup combine wine and flour. Add mixture to skillet and heat until boiling,stirring constantly. Boil for 1 minute.
  • Stir in parsley, catsup, dijon, sour cream and nutmeg. Stir until well combined. DO NOT LET BOIL. Simmer until heated thru.
  • Serve over egg noodles.

Nutrition Facts : Calories 791.4, Fat 54, SaturatedFat 27.1, Cholesterol 234.1, Sodium 840.6, Carbohydrate 25.4, Fiber 1.4, Sugar 4, Protein 44.6

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork in the meatballs.
  • Add some chopped mushrooms and onions to the meatballs for extra flavor and texture.
  • Be sure to brown the meatballs well before adding them to the sauce. This will help to keep them moist and prevent them from falling apart.
  • Use a good quality beef broth for the sauce. This will make a big difference in the flavor of the dish.
  • Simmer the sauce for at least 30 minutes, or longer if you have the time. This will allow the flavors to meld and develop.
  • Serve the stroganoff over mashed potatoes, rice, or egg noodles.

Conclusion:

Elegant Stroganoff Meatballs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The meatballs are tender and flavorful, and the sauce is rich and creamy. This dish is sure to please everyone at the table.

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