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Overhead view of Swedish meatball stroganoff served in white bowl with mushrooms and fresh chopped parsley garnish.
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One-Pot Swedish Meatball Stroganoff

One-Pot Swedish Meatball Stroganoff is cozy comfort food at its best. Juicy meatballs, noodles, and a creamy mushroom sauce come together in a single pot for an easy weeknight dinner everyone will love.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: meatball stroganoff, one pot swedish meatball stroganoff, swedish meatball stroganoff
Servings: 4
Calories: 742kcal
Author: Joanna Cismaru

Ingredients

For the Meatballs:

  • 1 pound ground beef
  • 1 egg
  • ¼ cup breadcrumbs
  • 2 tablespoons onion grated
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for browning

For the Stroganoff:

  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 8 ounces cremini mushrooms or white mushrooms, sliced
  • 2 cloves garlic minced
  • 1 tablespoon flour
  • 4 cups beef broth low sodium or no sodium added
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 8 ounces egg noodles uncooked
  • ½ cup sour cream
  • salt and pepper to taste
  • fresh parsley for garnish
US Customary - Metric

Instructions

  • In a bowl, mix ground beef, egg, breadcrumbs, grated onion, parsley, garlic powder, allspice, salt, and pepper. Roll into 1-inch balls.
    process shots showing how to make swedish meatball stroganoff of process shots.
  • Heat olive oil in a large deep skillet or Dutch oven over medium heat. Brown the meatballs on all sides (they don’t need to cook through). Transfer to a plate.
    process shots showing how to make swedish meatball stroganoff of process shots.
  • In the same pot, melt the butter and add the chopped onion. Cook for 3–4 minutes until softened. Add the sliced mushrooms and cook for 5–6 minutes, until browned and the moisture has mostly evaporated. Stir in garlic and cook for another 30 seconds.
    process shots showing how to make swedish meatball stroganoff of process shots.
  • Sprinkle in the flour and stir for 1 minute. Slowly whisk in the beef broth, scraping up any browned bits. Add Worcestershire and Dijon, and bring to a gentle simmer.
    process shots showing how to make swedish meatball stroganoff of process shots.
  • Stir in the egg noodles and return the meatballs to the pot. Cover and simmer for 12–14 minutes, stirring occasionally, until noodles are tender and meatballs are cooked through.
    process shots showing how to make swedish meatball stroganoff of process shots.
  • Remove from heat and stir in the sour cream until smooth. Taste and season with salt and pepper. Garnish with chopped parsley and serve warm.
    process shots showing how to make swedish meatball stroganoff of process shots.

Notes

  1. Meatball shortcut: Frozen meatballs work in a pinch, but homemade adds way more flavor.
  2. Allspice matters: It’s the secret to that unmistakable Swedish flavor, so don’t skip it.
  3. Sour cream tip: Add it after removing from heat so the sauce stays creamy instead of curdled.
  4. Broth choice: Use low sodium broth to keep the sauce from getting too salty.
  5. Reheating tip: Add a splash of broth or cream when reheating to bring the sauce back to life.

Nutrition

Serving: 1serving | Calories: 742kcal | Carbohydrates: 55g | Protein: 35g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 1466mg | Potassium: 995mg | Fiber: 3g | Sugar: 5g | Vitamin A: 624IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 5mg
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