Meatballs Stroganoff Recipe (2024)

What, no sour cream? I always add sour cream at the end, about 1/4 cup. Just heat, don't simmer or the cream will separate. Mr Franey had the sour cream in his original recipe which I've been making for 30 years. Makes it more Russian I think

I made it a second time (and forgot to read my notes!). As it cooked, I noticed the sauce was getting too dry and added 3 or 4 tablespoons of (homemade) chicken stock as it cooked. I used dry supermarket breadcrumbs, rather than fresh, and apparently you need to use less than with fresh because the meatballs were too bready. It was very good nontheless. By the way, there was an article recently (NY Times?) that paprika gets old quickly, and sure enough, my was stale.

If you want to stabilize sour cream so you can bring liquid to a boil (or reheat it), mix a tablespoon or so of flour into a cup of sour cream; then whisk in some hot liquid to get rid of lumps before adding to the pot. Adjust proportions as necessary.

The yogurt was a good substitute for sour cream. Blended well into the sauce. I used smoked paprika cause that what I had. Did use fresh breadcrumbs and it wasn’t a bit dry.

This was great. Using 1/2 pound of chopped meat, I added one egg and used enough panko to be able to form the meatballs, then rolled them in paprika. I used 0 percent Greek yogurt, basically followed the recipe, and then mixed with maybe 3 oz of cooked wide egg noodles. A delicious appetizer that would have fed 4 (4 meatballs apiece). Meatballs were very juicy and very tasty.

I think parsleyed noodles would be the better blank canvas for this recipe.

I agree, no sour cream? I happen NOT to like yogurt so will use sour cream as in the original recipe. My question is, can I add sour cream to the meat mixture as well as adding at the end of cooking time, or will it do funny things in the meat mixture? It has been so long since I have made stroganoff that I can't remember. Thanks in advance for your advice.

I like this recipe, have made it a couple of times. Adjustments I made based on reader comments: 1) double onion and garlic 2) add teaspoon each of dijon mustard and Worcestershire sauce 3) add 1 cup of stock for more sauce 4) if using dried breadcrumbs 1/4 cup is enough. The yogurt also broke for me, will try letting it cool down a bit first next time. Served with pappardelle noodles and it was rich and delicious. Eating the leftovers as I write this.

Ditto! Need sour cream added at the end for sure.

This is easy, and most of the ingredients are things one has on hand. It's good... but not great. As others have noted below, you really miss the creaminess and tang of the customary sour cream. M. Franey often publishes recipes he has developed with home cooks in mind, so he tries to come up with simple, affordable and quick things. This recipe fits those parameters, but I suspect most people when they though "stroganoff" were craving that richness. Yoghurt is maybe a little too healthy...

This was great, once it was doctored a bit. The whole recipe should be doubled: there was barely enough for four, and everyone in the family was disappointed there wasn't anything left for second helpings. Also, there needs to be more sauce. I benefitted from the comment about adding broth. I agree that the sour cream adds much needed tang. I ended up mixing 0% Greek yogurt and light sour cream together and it was perfect, and pretty healthy. The sauce needs a dash of worcestershire, as well.

This is a basically pallid cousin to Swedish meatballs, entailing a lot more work than traditional beef stroganoff for a dish that is not as good.

Made as is and it was just Ok. There are other meatball recipes much better. Definitely a comfort style dish.

Unfortunately we didn’t like it. My meatballs fell apart and the yogurt was too light to give it the rich taste that sour cream adds. I’m not a fan of sherry so the flavor was way too full of alcohol. Not one we will make again but at least we tried!

I like this recipe, have made it a couple of times. Adjustments I made based on reader comments: 1) double onion and garlic 2) add teaspoon each of dijon mustard and Worcestershire sauce 3) add 1 cup of stock for more sauce 4) if using dried breadcrumbs 1/4 cup is enough. The yogurt also broke for me, will try letting it cool down a bit first next time. Served with pappardelle noodles and it was rich and delicious. Eating the leftovers as I write this.

Process grated onion in food processor. Cook meatballs in 390 oven on baking sheet. Cook mushrooms and onions in a little olive oil/butter. Add sherry/tomatoe/ paste, paprika, and meatballs to saute. Use some cayenne with mild paprika. Add a little chicken broth and bring to temp. Add yogurt, a little sour cream, and dill just before serving.

Added sour cream instead of yogurt at end. Very tasty and quick dish.

This is a basically pallid cousin to Swedish meatballs, entailing a lot more work than traditional beef stroganoff for a dish that is not as good.

This was great, once it was doctored a bit. The whole recipe should be doubled: there was barely enough for four, and everyone in the family was disappointed there wasn't anything left for second helpings. Also, there needs to be more sauce. I benefitted from the comment about adding broth. I agree that the sour cream adds much needed tang. I ended up mixing 0% Greek yogurt and light sour cream together and it was perfect, and pretty healthy. The sauce needs a dash of worcestershire, as well.

Cooked this for Sunday dinner. My meatballs are always hard and chewy - these were succulent and soft but not too soft! I will repeat these with various seasonings (to our household's joy.) I didn't have enough yogurt for the sauce, but there was sour cream, so that worked out well. I had some leftover beef "au jus" and used that, as the pan was rather dry after cooking the meatballs, mushrooms, and onions. Paprika was a nice touch! Another winner!

Used ground turkey and sour cream; meatballs soft so I sprinkled the paprika on while cooking them (dropped by spoon) and it worked fine; added 1/2 cup chicken broth too and simmered for 15 mins very low to finish meatballs; was lovely and a great ‘snow’ dish

Sauce curdled. What did I do wrong? Delicious though.

I thought this was very tasty. I agree that it needs a little more onion and garlic. I made that adjustment and it wa s great. I would advise making about 50% more sauce.

Made this tonight & it was a hit. I made the meatballs earlier in the day & reheated them before adding the yogurt. Served over egg noodles. Like previous cook, I added a bit of chicken broth to the sauce after the tomato paste/sherry mixture, as it seemed too dry. Otherwise, followed recipe as written. Thought rolling the meatballs in paprika would be overwhelming, but it wasn’t.

I was disappointed with the flavor of the sauce -- I was looking for a paprika-sour cream yumminess, so next time, I'll leave out the tomatoes to go for the paprikash effect.

I took my meatballs out when I cooked the chopped onion as I hate crunchy onions unless they're raw. I cooked them down with Vermouth (no sherry on hand) and the tomato paste. At this. point I could tell there would be almost no sauce so I added 1 cup beef broth. Simmered for 10 minutes on low, added the mushrooms then meatballs. Covered for 5 minutes. Turned off the heat and added sour cream. (no yogurt). Result was great sauce, but honestly this tastes like salisbury steak.

I followed the recipe but mine turned out very dry. There wasn’t much sauce. What did I do wrong??