Lovers of our classic Beef Stroganoff will be thrilled with this hearty dish! Instead of beef strips, we’ve added juicy meatballs to our silky stroganoff sauce. Ready in 30 minutes, this simple meal is quick and fuss-free to make with hardly any washing up to do afterwards. Just the ticket for your midweek dinners!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re in the middle of writing your midweek meal plan, you don’t want to skip Meatball Stroganoff day. A stroganoff-style warmer with a juicy meatball twist, our indulgent-tasting sauce is so satisfyingly silky you’d never guess it’s lower in calories.
To make sure every forkful is fuss-free and slimming friendly, we’ve used a clever combination of lower calorie ingredients, including low-fat cream cheese. While traditional versions of stroganoff are typically made with crème fraîche or sour cream, we’ve recreated the same flavours in a way that’s good for you and good for your budget.
Fans of our Beef Stroganoff will already know that, aside from being bathed in a luxurious stroganoff-style sauce, it’s a batch-cooker’s dream. This silky meatball dish is no different; thanks to having the same moreish flavours at its base, it’ll pair gorgeously well with a side of steamed veggies, mashed potatoes, potato wedges, fluffy rice or pasta!
What diets is this Meatball Stroganoff suitable for?
Meatball Stroganoff can be enjoyed on gluten-free diets, as long as you substitute the beef stock cube for a suitable alternative.
You can also prepare this dish for dairy-free diets by using a dairy-free cream cheese.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Meatball Stroganoff?
We’ve used a simple combination of store cupboard staples and easy-to-find ingredients to make this Meatball Stroganoff, so you shouldn’t need to buy anything special.
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Add the meatball ingredients to a mixing bowl and mix together. Divide the mixture into 12 and shape into 12 meatballs.
Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the meatballs and fry for 4 minutes, until sealed on all sides. Remove to a plate.
Re-spray the pan and add the mushrooms and onions. Fry for 10 minutes, until they are soft and beginning to brown.
Add the stock cube, mustard and Henderson’s relish to the boiling water. Pour into the pan and simmer rapidly for 5 minutes. The liquid should have reduced a little and begun to thicken.
Add the meatballs back to the pan and simmer for 15 minutes, until the meatballs are cooked through and sauce has reduced.
Turn off the heat and add the cream cheese, stirring until completely blended. Season to taste with salt and pepper.
Sprinkle with parsley and serve with your choice of accompaniment.
What could I serve with this Meatball Stroganoff?
Any of these tasty side dishes will take your portion of Meatball Stroganoff up a notch:
How do you know when Meatball Stroganoff is cooked?
The meatballs should be cooked until they’re cooked through and the creamy sauce has reduced. This will take around 15 minutes.
Add the cream cheese once the meatballs are off the heat and stir until blended.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Meatball Stroganoff in the fridge?
Make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Meatball Stroganoff can be kept in the fridge for around 3 days.
Can I freeze Meatball Stroganoff?
Yes, you can! Meatball Stroganoff can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label taking note of what it is and the date you’re putting it in the freezer!
How do I reheat Meatball Stroganoff?
From chilled: Place in a microwave proof container with a loose-fitting lid. Heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost. Heat covered in the microwave for 3-5 minutes, and then stir. Cook for a further 5-7 minutes until piping hot.
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Silky and satisfying, we've used juicy meatballs to give this Beef Stroganoff inspired dish an extra-special touch. It's a midweek dream!
- KCals 245
- Carbs 7.5G
- Add the meatball ingredients to a mixing bowl and mix together. Divide the mixture into 12 and shape into 12 meatballs.
- Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the meatballs and fry for 4 minutes, until sealed on all sides. Remove to a plate.
- Re-spray the pan and add the mushrooms and onions. Fry for 10 minutes, until they are soft and beginning to brown.
- Add the stock cube, mustard and Henderson's relish to the boiling water. Pour into the pan and simmer rapidly for 5 minutes. The liquid should have reduced a little and begun to thicken.
- Add the meatballs back to the pan and simmer for 15 minutes, until the meatballs are cooked through and sauce has reduced.
- Turn off the heat and add the cream cheese, stirring until completely blended. Season to taste with salt and pepper.
- Sprinkle with parsley and serve with your choice of accompaniment.
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