Crowd Pleasin’ Stroganoff Meatballs

By Kate Riley December 21, 2011

Every year I make these stroganoff meatballs for our Christmas party, and I have to make two full trays for my large chaffing dish cause they disappear so darn fast.  My baby brother tells me his eyes roll back in his head with delight every time he savors the sauce (he can be a teensy bit dramatic…) and he begged me to post this recipe this week so he could recreate it at home. You got it bro. Here we go.

stroganoff meatballs recipe centsational girl


Crowd Pleasin’ Stroganoff Meatballs

For meatballs, you’ll need: 1 ½ lbs ground chuck; 1 tsp garlic salt; 2 tbsp worcestershire sauce; 1 cup bread crumbs; 1 egg; 3 tbsp ketchup. Combine all ingredients in a bowl, form 1” round meatballs, and broil in oven on low broil for 12-15 minutes or until brown and cooked all the way through. You could also cook meatballs in a skillet in olive oil as well.  Drain and set aside.


And now for the amazing stroganoff sauce:

1 medium yellow onion, diced

16 oz. white mushrooms. diced

2 tbsp extra virgin olive oil

2/3 cup dry sherry

5 cups chicken broth (or beef broth, but chicken tastes lighter)

1 tbsp worcestershire sauce

½ cup of butter

5 tbsp flour

3 tbsp fresh dill

10 oz. sour cream

Dice the onion and soften in olive oil in a large pot for 3 to 4 minutes on medium heat.  Add diced mushrooms and soften another 3 minutes in olive oil on medium heat, stirring frequently. 

onions and mushrooms


Now to introduce my four key ingredients for amazing stroganoff sauce ~ you need these. 

perfect four ingredients for stroganoff

To your onion/mushroom mixture, add dry sherry and bring to a low boil.  Your kitchen will start to smell really good at this point … Allow most of sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently until most of liquid is gone. Add broth and worcestershire sauce and again bring to a low boil. 

Meanwhile, combine softened butter and flour into a beurre manié (fancy French term for flour/butter mixture) and mix well until it forms a paste. 

beurre manie

The beurre manié is your thickener, so add it 1 tablespoon at a time, whisking quickly as you do and you’ll see your sauce start to thicken.  Add fresh dill, stir, then add sour cream, and whisk again until sauce is smooth. 

fresh dill

If you can’t find fresh dill, go ahead and substitute 2 teaspoons of dry dill, it will still taste great!  Add meatballs to pot and simmer on low for 20 – 30 minutes.  Makes about 40 meatballs.

Garnish with more fresh dill, and serve with toothpicks at a party, or over pasta, or you can drink the sauce with a straw…not that we’d ever do that sort of thing, right?  Winking smile

stroganoff meatballs in bowl cg


Enjoy !

Handy printable recipe here.




  1. Hey CG! Your meatballs sound delish! I have a question unrelated to your meatballs tho – are you using photoshop to add the blurred banner (on the first image, for example)? i’ve been trying to find a way to get text to pop on images… without using photoshop since i’m cheap…

    • Hey Britt, no Photoshop, instead Picnik! Import your photo into Picnik, add a white rectangle sticker over the top, stretch it out where you want it, then fade the transparency so it’s just barely visible, and add text on top, easy!

  2. I am game for drinking the sauce with a straw because it looks AMAZING! Thanks for sharing your family/crowd pleasing favorite dish. I can’t wait to try it out.

  3. I’ve printed these out to try soon. I love the “Handy printable recipe here” feature. It makes a nice full page sized copy with picture. I’ve been trying to find something like this. How do I get one?
    It’s much nicer than the print friendly gadget.

    • Hey Rita, I use the latest version of Microsoft Word, format it there, then save it as a .pdf and upload it to WordPress… took me years to figure that out!

  4. This looks fantastic! Some people think I’m crazy when I tell them I add dill to my stroganoff but to me, it absolutely makes the sauce! I never thought of using meatballs but I’ll be trying this for sure :)

    Wonderfully Domestic

  5. Kate, you constantly amaze me with the time you take taking photos between each step with not only this recipe, but all your holidays decorations. Love it all. Merry Christmas, Rita

  6. Do you only serve this as a meal or is it good as an appetizer? If so, can you make the whole thing the day before and warm it for serving. I’m thinking of this for my Christmas open house. Sounds so good.

    • Hey Cathy, you sure can prepare them ahead, I always prepare mine about 4 hours before the party and keep them in trays warming in the oven soaking up all the sauce. It’s great as a meal or appetizer. Enjoy!

  7. Kate I just made these for dinner, and I am so glad I doubled the meatball part of the recipe and froze half of them because this is going to be a go-to recipe from here on out — thank you!! My husband and kids loved it, and we are taking the extra meatballs and recipe for the sauce to Palm Springs next week to share with my inlaws as well. Merry Christmas!

  8. I made this the other night. So delicious! My 9-year old daughter has a new favorite. Thank you for sharing this!

  9. I just made these for an appetizer party we’re going to tonight – am keeping them warm in a slow cooker set to “keep warm”! So far so good – and the sauce is delicious!

  10. Just in time for Christmas Eve…Doubled the recipe and had them for dinner before going to Christmas Eve Mass. Needed something easy and delicious to feed a small crowd. Big hit…may very well become a tradition! Thanks!
    p.s. Have shared your blog with my best friends!

  11. Made these tonight and they were absolutely delicious! You really do need to share more recipes because everything I’ve tried of yours has come out amazing(-:

  12. The stroganoff meatballs look amazing – the whole plate looks amazing. Would you tell us about the pasta & carrots on the side? The pasta looks yummy!!

    Thanks for sharing your recipe! Happy Holidays :)

  13. I can’t wait to try these! Approximately how many people will this recipe serve? I’m planning on making them for around 15. Thanks!

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