Beef Stroganoff is a well-known dish that originated in Russia, typically made with sautéed beef in a creamy sauce of sour cream and mushrooms. However, with Creamy Meatballs Stroganoff Over Noodles, I replaced the strips of beef with juicy meatballs, giving it a comforting twist that’s just as delicious.
If I ask my husband what he wants for supper he will almost always say meatballs. He would seriously eat the same Porcupine Meatballs twice a week if I let him. Sometimes I want something different, I love Swedish Meatballs or Salisbury Steak Meatballs and I’m always looking for another way to make them so we’re both happy with supper.
The meatballs are seasoned with classic ingredients like, onion, and tomato paste. They’re then baked or fried until perfectly browned, and finally, simmered in a rich, creamy sauce made from cream of mushroom soup, sour cream, and nutmeg.
Serve the meatballs over a bed of egg noodles, and you have a satisfying, cozy dinner that’s perfect for busy weeknights or special weekend meals.
One of the key ingredients that simplifies this recipe is cream of mushroom soup. This pantry staple adds a smooth, savory base for the sauce without requiring multiple ingredients or steps.
When combined with sour cream and heavy cream, it creates a velvety, flavorful sauce that’s the perfect complement to the meatballs and noodles.
Whether you’re a fan of traditional beef stroganoff or looking to switch things up with meatballs, this recipe is sure to be a hit. Baking the meatballs adds a healthy twist, while the creamy mushroom sauce ties everything together into one irresistible dish.
Best of all, it’s easy to make and perfect for any night of the week!
What are Creamy Meatballs Stroganoff Over Noodles?
Creamy Meatballs Stroganoff Over Noodles is a delicious and comforting dish that combines classic beef stroganoff flavors with savory meatballs, all served over tender egg noodles.
Instead of traditional strips of beef, this version features meatballs made from ground beef, seasoned with garlic, onion, Worcestershire sauce, and other spices.
The meatballs are cooked and then simmered in a creamy sauce, often made with cream of mushroom soup, sour cream, , which adds a rich, velvety texture. The dish is served over buttered egg noodles, making it a hearty and satisfying meal.
This variation is a comforting twist on the traditional beef stroganoff, ideal for those who prefer meatballs over sliced beef.
Ingredients
Meatballs:
- Ground beef
- Eggs, beaten
- Onion, diced
- Tomato paste
- Oatmeal
- Salt
Sauce:
- Cream of Mushroom soup
- Heavy cream
- Sour cream
- Nutmeg
Noodles:
- Egg noodles
- Butter
- Fresh parsley, chopped (for garnish)
How to make Creamy Meatballs Stroganoff Over Noodles
For the Meatballs:
Preheat over to 400°F.
In a large bowl, combine the ground beef, oatmeal, egg, onion, and salt.
Mix until well combined.
Form the mixture into small meatballs (about 1 inch in diameter).
Place the meatballs on a lightly greased baking sheet.
Bake for 15-20 minutes, depending on the size of the meatballs.
They should be browned and cooked through with an internal temperature of at least 160°F.
Remove the meatballs and set them on a plate lined with paper towels to drain.
For the Sauce:
In a large skillet, add the can of cream of mushroom soup, heavy cream, and nutmeg.
Stir well and bring the mixture to a simmer.
Reduce heat to low and stir in the sour cream until smooth and creamy.
Season with salt and pepper to taste.
Add the cooked meatballs to the skillet, stirring them into the sauce.
Simmer for 5 minutes to let the flavors meld.
For the Noodles:
Cook the egg noodles according to package instructions.
Drain and toss with butter.
Place the buttered noodles on a plate, then spoon the meatballs and creamy stroganoff sauce over the noodles.
Garnish with freshly chopped parsley.
Enjoy your Creamy Beef Stroganoff Meatballs!
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Wilton Baking Sheets – These pans are designed to distribute heat evenly and deliver perfect results every time, plus they’re healthy non-stick.
- Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
- GreenPan 5qt Sauce Pan-GreenPan has the best frying pans, healthy nonstick and oven safe.
- Silicone Mixing Spoon–The perfect spoons to keep your GreenPans scratch free.
Creamy Meatballs Stroganoff Over Noodles
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup oatmeal
- 1 egg beaten
- 1 small onion diced
- 1/4 cup tomato paste
- 1/2 tsp salt
Sauce
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tsp nutmeg
Noodles
- 12 oz egg noodles
- 2 tbsp butter
- Fresh parsley chopped (for garnish)
Instructions
Meatballs
- Preheat over to 400°F.
- In a large bowl, combine the ground beef, oatmeal, egg, onion, and salt.
- Mix until well combined.
- Form the mixture into small meatballs (about 1 inch in diameter).
- Place the meatballs on a lightly greased baking sheet.
- Bake for 15-20 minutes, depending on the size of the meatballs.
- They should be browned and cooked through with an internal temperature of at least 160°F.
- Remove the meatballs and set them on a plate lined with paper towels to drain.
Sauce
- In a large skillet, add the can of cream of mushroom soup, heavy cream, and nutmeg.
- Stir well and bring the mixture to a simmer.
- Reduce heat to low and stir in the sour cream until smooth and creamy.
- Season with salt and pepper to taste.
- Add the cooked meatballs to the skillet, stirring them into the sauce.
- Simmer for 5 minutes to let the flavors meld.
Noodles
- Cook the egg noodles according to package instructions.
- Drain and toss with butter.
- Place the buttered noodles on a plate, then spoon the meatballs and creamy stroganoff sauce over the noodles.
- Garnish with freshly chopped parsley.
- Enjoy your Creamy Beef Stroganoff Meatballs!
