Cocktail Meatballs Stroganoff

Gail Charbonneau


You can make fewer meatballs with the same amount of sauce and serve with egg noodles.


★★★★★ 1 vote

90 Meatballs
20 Min
35 Min


  • 2 lb
    ground chuck
  • 1 1/2 c
    italian seasoned bread crumbs
  • 2 large
    eggs. beaten
  • 2 Tbsp
    vegetable oil, divided
  • 1 c
    button mushrooms sliced and chopped
  • 1 c
    onion, diced
  • 1/2 tsp
  • pinch
    cayenne pepper, or up to 1/4 teaspoon
  • 1/4 c
    dry white wine
  • 2 Tbsp
    all-purpose flour
  • 2 c
    low-sodium chicken broth
  • ·
    juice of 1/2 lemon
  • 2 Tbsp
    stone-ground mustard
  • 1/4 c
    sour cream
  • 1 Tbsp
    chopped fresh dill
  • ·
    salt and pepper, to taste

How to Make Cocktail Meatballs Stroganoff


  1. Mix chopmeat eggs and breadcrumbs in a large bowl. Moisten hands and roll into one inch balls. Place the balls in baking dishes and bake in a preheated 350 degree oven until fully cooked, about 15 to 20 minutes. These can be made ahead and refrigerated.
  2. To make the sauce. Saute the mushrooms in 1 tablespoon of oil in a non stick skillet over medium high heat about 5 minutes. Transfer to a plate.
  3. Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
  4. Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
  5. Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
  6. Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
  7. Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.

Printable Recipe Card

About Cocktail Meatballs Stroganoff

Course/Dish: Beef, Pasta, Meat Appetizers
Main Ingredient: Beef
Regional Style: German

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