Beef Stroganoff Meatballs Recipe
Beef Stroganoff Meatballs Recipe photo by Taste of Home
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Beef Stroganoff Meatballs Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 6 servings


  • 1 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 (8 ounces) sour cream
  • Hot cooked noodles
  • Paprika, optional

Nutritional Facts

1 each: 455 calories, 30g fat (16g saturated fat), 159mg cholesterol, 944mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 28g protein.


  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Beef Stroganoff Meatballs in Country Woman September/October 1999, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Blarney1 User ID: 1971265 240927
Reviewed Jan. 3, 2016

"Excellent recipe. The Worcestershire really makes the meatballs extra tasty! I sometimes make the meatballs smaller and serve as a appetizer with tooth pics."

kjones76 User ID: 5020820 214856
Reviewed Dec. 14, 2014

"We really enjoyed this recipe. I used a lot more beef broth than called for to keep the sauce thinned to a good consistency. Next time I'll use less flour or add it a little at a time."

TexasCookie User ID: 4277703 88665
Reviewed Dec. 31, 2011

"This dish is absolutely wonderful. It's become one of our family favorites but it tastes fancy enough for a dinner party. Pretty straight forward to prepare but a great result. Yummy!"

meesh413 User ID: 1169969 69439
Reviewed Nov. 18, 2009

"Have made these for a few people and everyone has enjoyed it. It's a favorite"

Wilberst User ID: 3298387 69434
Reviewed Feb. 7, 2009

"This are yummy! I doubled the recipe for the meatballs and served them with 1 recipe of the sauce over noodles. I froze the other half. I made another batch of the sauce another day and served them with several other appetizers."

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