Meatball Stroganoff Recipe – Easy Dump and Go Recipe

Meatball stroganoff is one of those easy, comforting dinners that always hits the spot – especially on busy weeknights. With just a handful of ingredients and only 10 minutes of prep time, this dump-and-go casserole is a family favorite for a good reason.

It combines tender mini meatballs, egg noodles, and mushrooms in a rich and creamy sauce that tastes like it’s been simmering on the stovetop all day. The best part? You don’t even have to boil the noodles beforehand. Everything cooks together in one dish, making cleanup just as simple as the preparation.

This meatball stroganoff recipe uses frozen fully-cooked mini meatballs, so you can skip the step of browning meat on the stovetop. Just thaw them out and toss them in the dish with the rest of the ingredients.

Although I love to make homemade Alfredo sauce, this recipe uses store-bought Alfredo sauce which gives the casserole a creamy base without needing to make a roux or gravy from scratch. And with the added sour cream and Worcestershire sauce, you still get that classic stroganoff tang and flavor that pairs so well with beef and mushrooms.

If you’re like me and sometimes needs to get dinner in the oven in under 15 minutes, this meatball stroganoff casserole is going to become a go-to recipe. It’s just the right combination of easy, hearty, and satisfying.

A Dump-and-Bake Meatball Stroganoff Recipe That Actually Works

There are a lot of casserole recipes out there that say you don’t need to boil the noodles first but then you end up with either undercooked or mushy pasta. That’s not the case here.

Medium egg noodles are the perfect shape and size for this type of bake. They soften up just right in the oven as they absorb the creamy Alfredo and beef broth mixture. The key is to cover the dish tightly with foil during the first stage of baking so that the steam does its job.

But what I really love about this recipe is that everything – sauce, noodles, meatballs, and mushrooms – goes into one single dish cooks together. After a quick stir at the halfway point, you’ll top the casserole with buttery breadcrumbs and bake it uncovered for a final 10 minutes to give the top a golden brown finish.

Using Mini Meatballs in Stroganoff

Although I typically make Ground Beef Stroganoff, for this recipe, I use frozen (and thawed) miniature beef meatballs. They’re usually labeled as “cocktail” or “party” meatballs at the store.

You can also find even smaller ones in some freezer sections that are specifically made for soups or casseroles. Just make sure they’re fully cooked, and give them a few minutes to thaw before mixing them into the casserole.

Mini meatballs are great because they cook evenly and quickly. They hold their shape during baking but are still tender enough to soak up some of that creamy stroganoff flavor.

There’s no need to brown or season them and they’re already packed with flavor. By using them straight from the freezer (after thawing), you save yourself an extra pan and step, making this meatball stroganoff truly a dump-and-bake meal.

Alfredo Sauce: A Shortcut with Creamy Results

Instead of making a traditional stroganoff sauce from scratch, this recipe uses a jar of store-bought Alfredo sauce as the base. It’s a smart shortcut that saves time and still delivers a rich, creamy texture.

When mixed with beef broth, sour cream, and Worcestershire sauce, the Alfredo becomes the perfect sauce for this meatball stroganoff.

Choose a 22-ounce jar of your favorite Alfredo sauce (or use about 2½ cups if you buy it in a larger jar). Then a lower-sodium beef broth is used to help balance out the saltiness from the sauce and meatballs, while sour cream gives the casserole that classic tangy flavor stroganoff is known for.

No-Boil Noodles? Yes, It Works!

One of the best features of this meatball stroganoff recipe is that you don’t need to boil the noodles first. That means one less pot to wash and one less step to worry about.

The uncooked medium egg noodles go straight into the baking dish and cook as they soak up the sauce. After 30 minutes in the oven, they should be just about al dente.

If you check the noodles after 30 minutes and they still seem a little firm, don’t panic. Just cover the dish back up with foil and let it bake for another 5–10 minutes before adding the breadcrumb topping. The noodles will finish cooking as the casserole finishes baking.

Adding Flavor with Garlic, Mushrooms, and Onions

To round out the flavors in this meatball stroganoff, you’ll add sliced fresh mushrooms, minced garlic, and diced onion. The mushrooms give the dish a nice earthy balance to the richness of the sauce. Use any variety of mushrooms you prefer – white button or baby bella both work well.

I prefer to use frozen diced onion as it is another time-saver. Since it’s already chopped, all you need to do is thaw it slightly and stir it in. It adds a mild onion flavor without the hassle of peeling and dicing a fresh onion. In fact, every time I buy a bag of onions I go ahead and dice a couple of them up and freeze them in 1/2 cup portions sot hat I have them on hand whenever I need them.

When the mushrooms and onions are combined with the garlic, it gives the sauce a savory, homemade taste without needing extra seasonings.

Golden Brown Topping for Texture

After the noodles are nearly tender, it’s time to add the crunchy topping. A simple mix of breadcrumbs and melted butter creates a golden finish that adds texture to the otherwise creamy meatball stroganoff.

This quick topping takes only a minute to prepare and adds just the right contrast to the soft noodles and meatballs underneath. You can use standard or Panko breadcrumbs, whatever you prefer.

Bake the uncovered casserole for another 10 minutes or until the top is lightly browned. If you like an extra-crispy topping, you can broil it for a minute or two at the end, however keep a close eye on it so it doesn’t burn.

Meatball Stroganoff Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 (22-ounce) jar Alfredo sauce (about 2½ cups)
• 3 cups less-sodium beef broth
• 1 tablespoon Worcestershire sauce
• ½ cup sour cream
• 12 ounces (about 6 cups) uncooked medium egg noodles
• 1 cup frozen diced onion, thawed
• 1 (14-ounce) package frozen fully-cooked miniature beef meatballs, thawed
• 8 ounces sliced fresh mushrooms
• 2 teaspoons minced garlic
• ½ cup breadcrumbs
• 1 tablespoon melted butter
• Chopped fresh parsley (for garnish)

INSTRUCTIONS

1. Preheat oven to 425°F. Spray a large 9×13-inch baking dish with cooking spray.
2. In the prepared dish, whisk together Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until smooth.
3. Stir in the thawed meatballs, uncooked noodles, onions, mushrooms, and garlic. Mix well.
4. Cover tightly with foil and bake for 30 minutes.
5. Remove from oven and stir. Check to see if the pasta is al’ dente. If it is still firm, cover again and bake another 5–10 minutes.
6. In the meantime, in a small bowl, stir together breadcrumbs and melted butter. One the pasta is all’ dente sprinkle the mixture over the top.
7. Bake uncovered for 10 more minutes or until topping is golden brown and noodles are tender.
8. Garnish with chopped parsley before serving (optional)

Serving Ideas and Leftovers

Once the meatball stroganoff is done baking, let it rest for a few minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop.

This casserole is hearty enough to serve on its own, but it also pairs well with a side salad or some steamed green beans for a simple meal.

Leftovers store well in the refrigerator for up to three days. Just reheat individual portions in the microwave or cover and bake in the oven until warmed through.

There you have it! An easy dinner that doesn’t sacrifice flavor. I am sure that you will love this meatball stroganoff recipe as much ass I do. Who knows, it may just win a spot on your weekly meal plan.

Enjoy! Mary

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