Meatball Stroganoff with Noodles Recipe
Meatball Stroganoff with Noodles Recipe photo by Taste of Home
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Meatball Stroganoff with Noodles Recipe

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My great-nephews and great-niece ask me to fix this dish as their special birthday meal. With homemade noodles and meatballs, this saucy Stroganoff is hard to beat. —Carol Schurvinske, Geneseo, Illinois
TOTAL TIME: Prep: 40 min. + standing Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. + standing Cook: 15 min.
MAKES: 6 servings


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 egg yolks
  • 1 egg
  • 6 tablespoons water
  • 1 egg, lightly beaten
  • 2 tablespoons ketchup
  • 1/4 cup quick-cooking oats
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon salt
  • 1 pound ground beef
  • SAUCE:
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 cup milk
  • 1 tablespoon paprika
  • 2 quarts water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon minced parsley

Nutritional Facts

1 cup: 504 calories, 24g fat (12g saturated fat), 252mg cholesterol, 1533mg sodium, 44g carbohydrate (5g sugars, 2g fiber), 25g protein.


  1. In a large bowl, combine flour and salt. Make a well in the center. Beat egg yolks, egg and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-in. strips, then into 2-in. pieces; set aside.
  2. In another large bowl, combine the egg, ketchup, oats, onion and salt. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls.
  3. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink; drain.
  4. In a large saucepan, combine the soup, sour cream, milk and paprika; heat through. Add meatballs; cover and cook until heated through, stirring frequently.
  5. In another saucepan, bring water and salt to a boil; add noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with butter and parsley. Serve with meatballs. Yield: 6 servings.
Originally published as Meatball Stroganoff with Noodles in Country Woman May/June 2001, p32

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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sparklingpurple User ID: 2622078 31580
Reviewed Jul. 21, 2013

"Made this for the family and the LOVED IT!!! It's requested a lot for special events and birthday! We make it quite often. Thanks!!"

Arloween User ID: 5577101 47123
Reviewed May. 15, 2011

"I made this recipe and will make it again. I would not use a full two cans of mushroom soup. I would use beef consomme instead in addition to one can of mushroom soup. But great easy to make recipe. I added worcheshire sauce to the meatballs. Thank you for the recipe."

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