Meatball Stroganoff One Pan: Easy Recipe & One-Pot Cleanup

Meatball Stroganoff One Pan: Imagine tender, juicy meatballs nestled in a creamy, tangy sauce, all cooked together in a single pan for effortless cleanup. Sounds divine, right? This isn’t your grandmother’s stroganoff, but trust me, it’s a delicious twist on a classic that will quickly become a family favorite.

Stroganoff, with its rich history rooted in 19th-century Russia, traditionally features thinly sliced beef in a sour cream sauce. While the original is undeniably elegant, our Meatball Stroganoff One Pan recipe offers a comforting and convenient alternative perfect for busy weeknights. It captures the essence of stroganoff – that irresistible creamy tang – but simplifies the process without sacrificing flavor.

What makes this dish so beloved? It’s the perfect combination of textures and tastes. The meatballs provide a satisfying heartiness, while the creamy sauce, infused with the subtle tang of sour cream and Dijon mustard, coats every bite in pure deliciousness. Plus, the one-pan aspect means less time spent scrubbing dishes and more time enjoying a flavorful, home-cooked meal. So, ditch the multiple pots and pans and get ready to experience the joy of a truly easy and satisfying Meatball Stroganoff One Pan dinner!

this Recipe

Ingredients:

• For the Meatballs:
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs (plain or Italian seasoned)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Stroganoff Sauce:
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1/2 cup dry white wine (optional, but recommended!)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 cup sour cream
• 2 tablespoons chopped fresh parsley, for garnish
• For Serving:
• Cooked egg noodles, rice, or mashed potatoes

Preparing the Meatballs:

Alright, let’s get started with the meatballs! This is where the magic begins. We want them to be flavorful and tender, so don’t skimp on the ingredients.

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, Worcestershire sauce, Italian herbs, salt, and pepper.
2. Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Now, it’s time to form the meatballs. I like to use a cookie scoop to ensure they’re all roughly the same size. This helps them cook evenly. Aim for about 1-inch meatballs.
4. Place the formed meatballs on a plate or baking sheet lined with parchment paper. This will prevent them from sticking.

Making the Stroganoff Sauce:

While the meatballs are resting, let’s move on to the star of the show – the Stroganoff sauce! This creamy, savory sauce is what brings everything together.

1. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Make sure your skillet is large enough to accommodate all the meatballs later on.
2. Add the sliced onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Again, stir occasionally.
4. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Sprinkle the flour over the onion and mushroom mixture and cook for 1-2 minutes, stirring constantly. This will help thicken the sauce.
6. Slowly pour in the beef broth, whisking constantly to prevent lumps from forming.
7. If you’re using white wine, add it now. The wine adds a lovely depth of flavor to the sauce. Let it simmer for a few minutes to allow the alcohol to evaporate.
8. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Bring the sauce to a simmer.

Combining Meatballs and Sauce & Baking:

Now for the grand finale! We’re going to nestle those meatballs into the luscious Stroganoff sauce and bake it all to perfection.

1. Gently place the meatballs into the simmering Stroganoff sauce, making sure they are mostly submerged. You might need to arrange them in a single layer.
2. Cover the skillet or Dutch oven with a lid or aluminum foil.
3. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the meatballs are cooked through and the sauce is bubbly. The internal temperature of the meatballs should reach 160°F (71°C).
4. Remove the skillet from the oven and carefully remove the lid or foil.
5. Stir in the sour cream until it’s fully incorporated into the sauce. The sauce will become even creamier and richer.
6. Taste the sauce and adjust the seasoning as needed. You might want to add a little more salt, pepper, or Dijon mustard to suit your taste.

Serving:

The moment we’ve all been waiting for! It’s time to serve up this delicious Meatball Stroganoff. I like to serve it over egg noodles, but it’s also fantastic with rice or mashed potatoes.

1. Serve the Meatball Stroganoff hot over your choice of cooked egg noodles, rice, or mashed potatoes.
2. Garnish with chopped fresh parsley for a pop of color and freshness.
3. Enjoy! This Meatball Stroganoff is sure to be a crowd-pleaser.

Tips and Variations:

• Meatball Variations: Feel free to experiment with different types of ground meat. Ground turkey or chicken would also work well in this recipe. You can also add other seasonings to the meatballs, such as garlic powder, onion powder, or red pepper flakes.
• Mushroom Options: If you don’t have cremini mushrooms, you can use other types of mushrooms, such as white button mushrooms, shiitake mushrooms, or a mix of different varieties.
• Wine Substitute: If you don’t want to use white wine, you can substitute it with more beef broth or chicken broth. You can also add a splash of lemon juice or balsamic vinegar for a similar flavor.
• Spice it Up: For a spicier Stroganoff, add a pinch of red pepper flakes to the sauce or use a spicy Dijon mustard.
• Make it Ahead: You can prepare the meatballs and the sauce ahead of time and store them separately in the refrigerator. When you’re ready to bake, simply combine them in the skillet and bake as directed.
• Freezing Instructions: This Meatball Stroganoff freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Dairy-Free Option: To make this recipe dairy-free, you can substitute the sour cream with a dairy-free sour cream alternative or cashew cream.
• Vegetarian Option: For a vegetarian version, replace the meatballs with vegetarian meatballs or sautéed vegetables like zucchini, bell peppers, and eggplant.

Enjoy your homemade Meatball Stroganoff!

Conclusion:

This Meatball Stroganoff One Pan recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular dinner rotation. Why? Because it delivers incredible flavor with minimal effort and cleanup. We’re talking tender, juicy meatballs swimming in a luxuriously creamy and tangy stroganoff sauce, all cooked together in a single pan. It’s the kind of meal that satisfies even the heartiest appetites while freeing up your precious time.

But the real magic lies in its versatility. While I’ve presented my favorite version, the possibilities for customization are endless! For a richer, more decadent experience, try using sour cream with a higher fat content. If you’re watching your waistline, opt for a light sour cream or even Greek yogurt for a tangy twist. You can also experiment with different types of mushrooms – cremini, shiitake, or even a medley would all work beautifully.

Serving suggestions are plentiful! I personally love serving this Meatball Stroganoff One Pan over a bed of perfectly cooked egg noodles, allowing the creamy sauce to coat every strand. But it’s equally delicious served with mashed potatoes, rice (white, brown, or wild!), or even creamy polenta. For a lighter option, consider serving it alongside a simple green salad or steamed vegetables.

And don’t forget the garnishes! A sprinkle of fresh parsley or dill adds a pop of color and freshness. A dollop of extra sour cream or a swirl of Dijon mustard can further enhance the flavor profile. If you’re feeling adventurous, a sprinkle of crispy fried onions adds a delightful crunch.

Ready to take your weeknight dinners to the next level? I urge you to give this Meatball Stroganoff One Pan recipe a try. It’s so simple, even a novice cook can master it. And I’m confident that once you taste the incredible combination of flavors and experience the ease of preparation, you’ll be hooked.

I’m truly excited to hear about your experiences with this recipe! Did you make any modifications? What were your favorite serving suggestions? What did your family think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love.

Don’t be shy – get cooking and let me know what you think! I’m confident that this Meatball Stroganoff One Pan will become a new family favorite. Happy cooking!