Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles.


Recipe Summary

20 mins
40 mins
1 hr
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.

  • Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.

  • Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.

  • Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.

  • Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.

Nutrition Facts

436 calories; protein 27.2g 54% DV; carbohydrates 17.6g 6% DV; fat 29g 45% DV; cholesterol 145.7mg 49% DV; sodium 630.3mg 25% DV. Full Nutrition

Reviews (7)

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8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Everyone enjoyed this. It was nice having a different twist on a classic. Served with egg noodles. Salad and bread. Read More
Rating: 4 stars
I used frozen meatballs to make it even easier and a can of cream of mushroom soup. The whole family absolutely loved it! Read More
Rating: 5 stars
I scaled the recipe to two servings. I did everything just the way it said to do it on this recipe. I did make a few minor taste changes though. The sauce was way too light in color before I even added the sour cream. As always, I tasted it first then added just a touch of kitchen bouquet. Really added to the flavor and the color. For my broth I used 2 beef bouillon cubes to one cup of water, as I don’t keep broth on hand. I also added Lowery’s California blend garlic salt with parsley when I sautéed the mushrooms. I would also make more sauce the next time around, as I felt that this wasn’t quite enough. All in all I really like this recipe. I will be making it again. Thank you. Read More
Rating: 5 stars
I made this recipe to the T, only adding in some fresh chopped garlic and parsley. This is comfort food at it's best! Read More
Rating: 5 stars
Wow was this good. Made a Couple of small changes. Only used 1.5 T Worcestershire sauce (versus 3). And minced 1 medium clove of garlic into meatballs. They came out great. For sauce, I doubled sauce ingredients because we love sauce. I used beef consume instead of broth. Husband likes it with extra sour cream so put in a lot. Really really good! Served over egg noodles. Read More
Rating: 5 stars
3.7.20 I used a can of beef consommé instead of beef broth which I think made the sauce even richer, and I would use that again. I used baby bella (cremini) mushrooms, and garnished with some chopped parsley for a pop of color. And I cooked the meatballs on a rack over a foil-lined baking sheet just to make clean-up easier. This turned out very, very well! The only thing that I’ll do differently in the future is add a bit of minced garlic to the meatballs and cut the Worcestershire back to 2 tablespoons, but that’s personal taste preference. I’ll also double the meatballs, cook them, put in a zip lock bag, and into the freezer. Then all I’ll have to do is make the sauce, add the meatballs, cook the noodles, and this will be a quick-and-easy weeknight meal. Thanks for sharing your recipe, it’s comfort food at its finest! Read More
Rating: 5 stars
Oh, my, YUM! DS nearly licked the pan! I made 3 tweaks to the recipe: 1. NO WAY was I going to put in 3 Tablespoons Worcestershire for 1 pound of meat. One Tablespoon was plenty. 2. I had a can of beef consomme, and I did not have beef broth or stock, so I used what I had. 3. I put in 1/2 cup sour cream, just because we love it. The only other tweak was in the directions. My meatballs (20 of them) were not done after 15 minutes. I allowed them to continue in the oven for a total of 25 minutes, and they were not too done. Thanks so much for posting your recipe. With tweaks that nodded to my family's tastes, this was a delight! Served over wide egg noodles (12 ounce package) with broccoli. Read More