Meatball Stroganoff

This meatball stroganoff dish definitely brings back memories of home. It was a classic week night supper that we all loved! We always made it from the canned cream soups…and honestly, I’ve never made it any other way! It was one of my go-to dishes when I volunteered to make dinner growing up. This version is a bit elevated in flavors, but uses the same classic mushroom soup!

This is a great week night meal that comes together quickly using my All Purpose Meatballs. You can also use ground beef if you do not have meatballs on hand. I love to use Pacific Foods condensed soups. They’re organic, free of many allergens, and use all great ingredients.

We used to always serve it over white rice, but these days I love the classic egg noodle. I like to use the No Yoke brand. Reheats well for leftovers too! Enjoy!

5 from 2 votes

Meatball Stroganoff

Servings 6
Author Laura Doerr


  • 30 frozen All Purpose Meatballs recipe link in blog post
  • 3 tbsp butter
  • 1/4 cup shallots minced
  • 2 cloves garlic minced
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1 cup sour cream
  • 2+ tbsp Worcestershire sauce
  • plenty of salt and black pepper
  • 1 12-oz bag egg noodles such as No Yoke
  • fresh chopped parsley optional for garnish


  1. Bring a large pot of salted water to a boil, cook noodles according to package directions for al dente. 

  2. Over med-high heat, melt the butter in a large skillet. Add minced shallots, and saute over medium heat for about 2 minutes. Add the minced garlic, and cook for another minute. Add soups, milk, and Worcestershire sauce and heat through.

  3. Add frozen (or thawed) meatballs and simmer until heated through. About 10 minutes if frozen. Remove the meatballs into a bowl, leaving as much sauce in the skillet as possible. Set meatballs aside. 

  4. Whisk in the sour cream and heat through over medium-low heat without it coming to a rolling boil. Reduce heat. Season with plenty of salt and pepper. Taste for seasoning. Add meatballs back in and simmer for about 5 minutes. If sauce seems too thick, add milk, water, or beef broth to loosen. Serve over egg noodles or rice.

Recipe Notes

If you are a mushroom fan, you could always add fresh or canned mushrooms to this dish. The shallots can be subbed out for white or yellow minced onion.

This would also work with ground beef or sliced steak. The gravy makes quite a bit, so if you opt to use just a pound of ground beef cooked up with the shallot and garlic you could omit one of the cans of cream soup.

All Purpose Meatballs recipe here!


  • Heidi Lindahl
    Posted September 30, 2017 7:29 pm 0Likes

    5 stars
    This is super yummy and bonus….the kids loved it. Thanks for the amazingly easy, delicious recipe!

  • Amanda
    Posted January 7, 2020 3:08 pm 0Likes

    5 stars
    This meal is delicious and easy to make! It is a hit with my family!

    • Laura Doerr
      Posted January 7, 2020 3:21 pm 0Likes

      Thank you! I haven’t make it for a long time, I think I’ll add it to next week’s plan!

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