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Meatball Stroganoff

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This cozy, one-pan meatball stroganoff comes together in about 30 minutes using frozen meatballs and a rich, creamy mushroom gravy. It’s perfect for busy weeknights!

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 8 ounces extra wide egg noodles
  • 2 tablespoons olive oil, divided
  • 18 ounce bag frozen meatballs
  • 8 ounces mushrooms, thickly sliced
  • 1/2 cup diced yellow onion
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons butter + more for buttering noodles
  • 6 cloves garlic, minced
  • 3 teaspoons dried thyme
  • 1 teaspoon ground sage
  • 1/4 cup flour
  • 2 cups beef broth
  • 2 tablespoons sherry cooking wine
  • 2 teaspoons Dijon mustard
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley, for garnish

Instructions

  1. Cook egg noodles according to package directions, just until al dente. Toss with butter to coat the noodles.
  2. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add frozen meatballs and saute for about 5 minutes, turning the meatballs so they brown on all sides. Remove meatballs from pan and set aside.
  3. Heat the remaining tablespoon of olive oil in the pan. Add mushrooms, onions, and Worcestershire sauce along with a couple pinches of salt and pepper. Cook, stirring occasionally for about 4 minutes.
  4. Melt butter in the pan then add garlic, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring frequently for 30 seconds.
  5. Stir in flour and cook, stirring frequently for 1 minute.
  6. Slowly pour in beef broth to deglaze the pan, scraping all the yummy bits off the bottom as you pour it in.
  7. Stir in meatballs, sherry, Dijon mustard, heavy cream, and a couple pinches of salt and pepper.
  8. Bring to a simmer over medium-high heat. Cover, reduce heat to low, and gently simmer for 20 minutes or until the sauce thickens and the meatballs are warmed through. If the sauce is too thin, simmer for a few minutes with the lid off.
  9. Remove from heat and stir in sour cream. Season to taste with salt and pepper.
  10. Serve over egg noodles and garnish with fresh chopped parsley. Enjoy!
  11. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Use pre-sliced mushrooms and frozen diced onions for faster prep.

  • Simmer uncovered if your sauce is too thin. The flour and cream need a little time to work their magic.

  • Don’t skip the sour cream at the end! It gives stroganoff that signature tang.

Find it online: https://midwestfoodieblog.com/meatball-stroganoff/