Swedish Meatball Stroganoff served in two bowls with side bowl of lingonberry sauce.

Swedish Meatballs Stroganoff (a mashup of Swedish Meatballs and Beef Stroganoff)

This dish is a combination of Swedish Meatballs and Beef Stroganoff, with a rich creamy gravy made with sour cream and a touch of mustard for kick. The addition of soy sauce to the cooking of the mushrooms seems unorthodox, but it acts as a seasoning as well as punches up the umami of the mushrooms. I like to serve the dish over egg noodles, but feel free to serve them over rice, potatoes or another starch of your choice. If you can’t source Lingonberry sauce (I stock up on it when I'm at Ikea but you can find it at well-stocked grocery stores) you can substitute cranberry sauce or raspberry jam in its place.

Course Main Course
Cuisine American, Russian, Swedish
Keyword beef, stroganoff, swedish meatballs
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 695 kcal
Author Irvin



  • 3 ounces fresh bread crumbs
  • 1/2 cup milk
  • 1 1/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 cup minced onions 1 medium onion
  • 3 medium garlic cloves minced
  • 2 tablespoons chopped Italian parsley leaves
  • 4 teaspoons kosher salt
  • 1/2 teaspoon black pepper fresh ground
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 2 tablespoons olive oil


  • 1 tablespoon olive oil
  • 1 pound cremini brown mushrooms sliced
  • 1 tablespoon soy sauce


  • 5 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups chicken stock
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup Greek-style yogurt (or sour cream)
  • 1/2 teaspoon apple cider vinegar

To serve

  • 1 pound egg noodles, cooked (or another starch of your choice)
  • Lingonberry sauce see headnote above
  • Additional chopped parsley for garnish


  1. Make the meatballs by placing the bread crumbs and milk in a large bowl. Stir until the milk is absorbed. Add the beef, pork, onions, garlic, parsley, salt, pepper, spices and eggs to the bowl. Stir the ingredients together with a wooden spoon or your hands, until the ingredients are all incorporated and evenly distributed.
    Combine the meatball ingredients together in a large bowl.
  2. Lightly wet your hands and form 1-inch meatballs from the mixture, placing them on a baking sheet or plate, you should have about 40 to 45 meatballs. 

    Form 1-inch meatballs from the mixture.
  3. Heat 1 tablespoon of oil in a large skillet and fry half the meatballs on medium heat until they are golden brown all over, about 2 to 3 minutes per side. Don’t worry if the meatballs aren’t completely cooked. They will cook more in the gravy later.

    Fry the meatballs in the oil in batches.
  4. Move the cooked meatballs to a heatproof bowl and cover with foil. Don’t worry about cleaning the pan and repeat the process with the remaining oil and meatballs.
  5. Once the meatballs have all browned and moved to the bowl, do not clean the pan, just leave the drippings in the pan. Cook the mushrooms by adding the additional tablespoon of oil, then the mushrooms. Cook until the mushrooms are almost cooked through, about 8 to 10 minutes. About a minute before they are done, drizzle them with soy sauce and continue to cook until the liquid has been absorbed. Move the mushrooms to the bowl, and again do not clean the pan.
    Cook the mushrooms in the same pan as the meatballs.
  6. Make the gravy by adding the butter and flour to the pan and cooking them on medium heat, stirring constantly with a whisk, until the flour has dissolved and starts to brown slightly. 

    Make a roux by cooking butter and flour in the same pan you cooked the meatballs and mushrooms.
  7. Add the chicken stock and continue cook until the stock has thickened. Stir in the mustard and Worcestershire sauce, then stir in the sour cream and apple cider vinegar.

    Stir in the mustard and Worcestershire sauce. Then stir in the sour cream and apple cider vinegar.
  8. Add the meatballs and the mushrooms, along with any liquid in the bowl. Lower heat until the gravy is at a simmer. Cover and cook for an additional 15 minutes.

    Add the meatballs and mushrooms and simmer for 15 minutes.
  9. Serve the meatballs and gravy over egg noodles or the starch of your choice. Garnish with chopped parsley and serve with lingonberry sauce on the side.