Beef Stroganoff Meatball Bake

A cozy, family-style bake of juicy beef meatballs in a creamy mushroom stroganoff sauce, finished with tender pasta for an easy all-in-one dinner.

Ingredients

• 1 lb (450g) ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tsp Dijon mustard (or 1 tsp yellow mustard)
• 1 tsp Worcestershire sauce (optional but recommended)
• 1 tsp salt, plus more for pasta water
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 oz (340g) mushrooms, sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp soy sauce (or extra Worcestershire)
• 1 tsp paprika (optional, for classic stroganoff warmth)
• 1 cup sour cream
• 10 oz (280g) egg noodles (or short pasta)
• 2 tbsp chopped parsley (optional, for finishing)

Method

• 1

  Step 1: Heat oven + prep

  Preheat oven to **425°F / 220°C**. Lightly oil a **9x13-inch (23x33cm)** baking dish.

• 2

  Step 2: Mix the meatballs

  In a bowl, combine **ground beef, breadcrumbs, egg, Dijon, Worcestershire, salt, and pepper**. Mix with your hands just until combined (overmixing makes meatballs tough). Roll into **about 18–20 meatballs** (roughly 1 1/2 inches).

• 3

  Step 3: Brown the meatballs

  Heat **1 tbsp olive oil** in a large skillet over medium-high heat. Add meatballs and brown well on all sides, **6–8 minutes total** (they don’t need to be cooked through yet). Transfer to a plate.

• 4

  Step 4: Cook mushrooms + onion

  In the same skillet, add remaining **1 tbsp olive oil** and the **butter**. Add **onion** and cook until softened, **3 minutes**. Add **mushrooms** and cook until they release their liquid and start to turn golden, **6–8 minutes**. Stir in **garlic** and cook until fragrant, **30 seconds**.

• 5

  Step 5: Make the stroganoff sauce

  Sprinkle over the **flour** and stir constantly for **1 minute** (it will look pasty). Slowly pour in **beef broth**, stirring well to dissolve any lumps. Add **soy sauce** and **paprika**. Simmer until thick enough to coat the back of a spoon, **3–4 minutes**.

• 6

  Step 6: Temper in sour cream (no splitting!)

  Turn heat to low. Spoon a few tablespoons of hot sauce into the **sour cream** and stir (this warms it). Then stir the sour cream mixture back into the skillet until smooth and creamy. **Do not boil** once sour cream is in—keep it gently warm.

• 7

  Step 7: Cook the noodles

  Meanwhile, boil noodles in well-salted water until **just shy of al dente**, about **1 minute less** than package directions. Drain.

• 8

  Step 8: Assemble

  Add drained noodles to the baking dish. Pour over the stroganoff sauce and toss gently to coat. Nestle the browned meatballs on top (and any juices from the plate).

• 9

  Step 9: Bake

  Bake uncovered for **12–15 minutes**, until the sauce is bubbly at the edges and the meatballs are cooked through (**160°F / 71°C** internal).

• 10

  Step 10: Finish + serve

  Rest **5 minutes** (sauce thickens slightly). Sprinkle with **parsley** if using. Serve hot.

Tips

• **Extra tender meatballs:** Don’t pack them tightly when rolling, and stop mixing the meat as soon as everything is combined.
• **No mushrooms?** Skip them and add an extra 1/2 cup broth to keep the sauce generous and silky.
• **Sour cream substitute:** Use plain Greek yogurt for a slightly tangier, lighter version—just keep the heat low to prevent curdling.
• **Make-ahead:** Brown meatballs and make sauce up to **2 days ahead**. Assemble with freshly cooked noodles, then bake.
• **Storage:** Keeps **3 days** in the fridge. Reheat covered at **350°F / 175°C** with a splash of broth/water to loosen the sauce.
• **What to serve with it:** A simple green salad or steamed green beans are perfect to cut through the creaminess.

Nutrition (per serving, estimate)