Beef Stroganoff Meatballs

This stroganoff recipe delivers on the traditional flavors but is made with meatballs instead of thinly sliced sirloin. Serve over your favorite pasta with a salad for a full dinner.

Beef Stroganoff Meatballs

Photo by Gail B.

  • Prep Time


  • Total Time


  • Servings



  • Coarse salt and pepper

  • ¾

    pound spaghetti

  • ½

    cup plain dried breadcrumbs

  • ½

    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 ½ inch thick

  • 1

    cup reduced-fat sour cream

  • ¼

    cup chopped fresh dill, divided


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 four bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.


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