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
Scale
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
