Description
This hearty Meatball Stroganoff recipe combines tender meatballs with a creamy mushroom sauce served over egg noodles. It’s a comforting stovetop meal perfect for weeknights, featuring a rich blend of flavors from Worcestershire sauce, Dijon mustard, and sour cream. Easy to make with frozen or homemade meatballs, this dish brings classic American comfort food to your table in just 35 minutes.
Ingredients
Scale
Meatballs and Sauce
- 1 tablespoon olive oil
- 1 pound frozen or homemade meatballs (beef or turkey)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- salt and black pepper to taste
Pasta
- 8 ounces egg noodles
Garnish
- Chopped parsley (optional)
Instructions
- Brown the Meatballs: In a large skillet or sauté pan, heat olive oil over medium heat. Add the meatballs and brown them on all sides for about 5–7 minutes. If using frozen meatballs, cook according to package directions until heated through. Remove the meatballs from the pan and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and sliced mushrooms. Cook for 5 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Sauce Base: Sprinkle the flour over the vegetables and stir well to coat evenly. Slowly pour in the beef broth while continuously stirring, scraping up any browned bits from the bottom of the pan to deepen the flavor.
- Add Seasonings: Stir in Worcestershire sauce and Dijon mustard until fully combined. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Simmer Meatballs in Sauce: Return the browned meatballs to the pan. Cover and let the meatballs simmer in the sauce for 10 minutes to heat through and absorb the flavors.
- Cook Noodles: While the meatballs simmer, prepare the egg noodles according to package instructions. Drain them thoroughly once cooked.
- Finish the Sauce: Just before serving, stir the sour cream into the sauce to create a rich, creamy texture. Season with salt and black pepper to taste.
- Serve: Spoon the stroganoff sauce and meatballs over the cooked egg noodles. Garnish with chopped parsley if desired, and serve warm.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version without sacrificing creaminess.
- Using homemade meatballs enhances the flavor and freshness of the dish.
- This recipe is adaptable and can be made using ground beef shaped into mini meatballs if preferred.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 4g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
