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Meatballs Stroganoff #WeekdaySupper

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Micha M


For the meatballs:

  • 1 pound lean ground beef 90/10
  • 2 cloves garlic minced or pressed
  • 1/2 medium onion diced
  • 1/2 cup plain breadcrumbs
  • 1 egg beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon olive oil

For the sauce

  • 2 Tablespoons butter
  • 2-4 Tablespoons all purpose flour depending on the desired thickness of finished sauce. I wanted a thinner sauce so I used 2.
  • 4 cloves garlic minced
  • 8 ounces button mushrooms sliced
  • 1 medium onion chopped
  • 2 cups low sodium beef broth
  • 1 cup sour cream
  • 8 ounces dry egg noodles


  1. Cook egg noodles according to package directions.

For the meatballs

  1. Combine all ingredients except for the olive oil in a large bowl, Form rounded Tablespoons of the beef mixture into balls.
  2. Heat the oil in a large skillet with a lid over medium high heat. Brown meatballs two to three minute per side. Remove from skillet and set aside.

For the sauce:

  1. Reduce heat to medium.
  2. Add butter to the skillet
  3. Once melted add the onion, garlic and mushrooms cook for 7-10 minutes or until tender.
  4. Sprinkle with flour, stir and cook for 1-2 minutes. Pour in broth and whisk well to prevent lumps
  5. Turn heat to high, bring to a boil, add meatballs, reduce heat, cover and simmer for 10-15 minutes or until meatballs are cooked to 165 degrees.
  6. Place sour cream in a medium bowl, ladle in about 1/2 cup of the gravy and carefully whisk.
  7. Pour thinned sour cream into gravy and gently heat for 1-2 minutes.
  8. Serve over hot cooked egg noodles.