Meatball Stroganoff Recipe
Introduction
Meatball Stroganoff is a comforting twist on the classic dish, combining tender meatballs with a creamy mushroom sauce served over egg noodles. This easy recipe brings rich flavors together for a hearty, satisfying meal perfect for weeknights.
Ingredients
- 8 oz. medium or wide egg noodles
- 1 Tbsp. cooking oil
- 8 oz. mushrooms, sliced
- 2 Tbsp. butter, cut into 6 slices
- 2 Tbsp. flour
- 1-2 cups beef broth, divided
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- ½ tsp. dried thyme leaves
- ¼ tsp. black pepper
- 1 lb. precooked meatballs (thawed or still frozen)
- ¾ cup sour cream
- 1-2 tsp. Worcestershire sauce (optional)
Instructions
- Step 1: Cook the egg noodles according to the package directions. Drain them and return to the pot, covering with a lid to keep warm until the sauce is ready.
- Step 2: Heat the cooking oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for 3-4 minutes until tender. Then reduce the heat to low.
- Step 3: Add the butter slices to the skillet and stir until melted. Sprinkle the flour evenly over the mushrooms and stir well. Gradually add 1 cup of beef broth while stirring to avoid lumps. Mix in the garlic powder, onion powder, paprika, dried thyme, and black pepper. Cook, stirring constantly, until the sauce thickens.
- Step 4: Stir in the meatballs. Keep the skillet on low heat and cook, stirring occasionally, until the meatballs are heated through—about 8-10 minutes for thawed meatballs or 15-18 minutes if frozen. Add additional beef broth in ¼ cup increments if the sauce becomes too thick.
- Step 5: Remove the skillet from heat and stir in the sour cream. Taste and adjust seasoning by adding salt, pepper, or Worcestershire sauce as desired.
- Step 6: Remove the lid from the noodles and stir to separate them. Divide the noodles onto plates and spoon the meatballs and creamy mushroom sauce over the top. Serve immediately.
Tips & Variations
- For added freshness, garnish with chopped parsley or green onions before serving.
- If you prefer, use ground beef or turkey meatballs made from scratch for a homemade touch.
- Substitute Greek yogurt for sour cream for a lighter but still creamy texture.
- Add a splash of white wine to the sauce after cooking the mushrooms for extra depth of flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often, or in the microwave to prevent the sour cream from curdling. If the sauce thickens too much when reheated, add a little beef broth or water to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh mushrooms instead of sliced ones?
Yes, fresh mushrooms work best for this recipe. Slice them before cooking for even texture and flavor.
What type of meatballs are best for this stroganoff?
Precooked meatballs, whether homemade or store-bought, work well. Just make sure they are thawed or frozen and adjust cooking time accordingly.
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Meatball Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Meatball Stroganoff is a creamy and comforting dish featuring tender precooked meatballs simmered in a rich mushroom sauce with sour cream and served over egg noodles. Easy to prepare on the stovetop, it combines savory mushrooms, flavorful spices, and a tangy sauce for a satisfying family meal.
Ingredients
Noodles
- 8 oz. medium or wide egg noodles
Sauce and Meatballs
- 1 Tbsp. cooking oil
- 8 oz. mushrooms, sliced
- 2 Tbsp. butter, cut into 6 slices
- 2 Tbsp. flour
- 1–2 cups beef broth, divided
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- ½ tsp. dried thyme leaves
- ¼ tsp. black pepper
- 1 lb. precooked meatballs (thawed or frozen)
- ¾ cup sour cream
- 1–2 tsp. Worcestershire sauce (optional)
Instructions
- Cook noodles: Prepare the egg noodles according to the package directions. Once cooked, drain them and return them to the pot. Cover with the lid to keep warm until the sauce is ready.
- Sauté mushrooms: While the noodles cook, heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until softened. Then reduce the heat to low.
- Make the roux and sauce: Add the butter slices to the skillet and stir until melted. Sprinkle the flour evenly over the mushrooms and stir to combine. Gradually add 1 cup of beef broth while stirring constantly to avoid lumps. Stir in the garlic powder, onion powder, paprika, dried thyme, and black pepper. Continue cooking and stirring until the sauce thickens.
- Add meatballs: Stir in the precooked meatballs. Keep the skillet on low heat and cook, stirring occasionally, until the meatballs are heated through—about 8-10 minutes for thawed meatballs and 15-18 minutes if frozen. If the sauce becomes too thick, add more beef broth ¼ cup at a time to reach your desired consistency.
- Finish the sauce: Remove the skillet from heat and stir in the sour cream until fully incorporated. Taste the sauce and adjust seasoning with salt, pepper, and optionally Worcestershire sauce to enhance the flavor.
- Serve: Remove the lid from the noodles and stir gently. Divide the noodles among plates and top with the meatballs and creamy mushroom sauce. Serve immediately.
Notes
- Using precooked meatballs significantly reduces the cooking time and simplifies the recipe.
- Adjust the amount of beef broth to control the thickness of the sauce.
- Worcestershire sauce adds a nice depth and tang but can be omitted for milder flavor.
- For a richer sauce, use full-fat sour cream.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: meatball stroganoff, mushroom sauce, egg noodles, creamy stroganoff, easy dinner, stovetop recipe, comfort food
