This easy Meatball Stroganoff comes together fast with frozen meatballs, sautéed mushrooms, tender noodles, and a rich, creamy sauce. Cozy, classic flavor any night of the week.
I love classic Beef Stroganoff, but it’s not exactly weeknight friendly because of the long simmer time required. But if you’re craving those cozy flavors on a busy weeknight, this shortcut recipe is the answer!
Frozen meatballs are a weeknight lifesaver. They’re great here, and they’re just as handy in my One Pot Spaghetti and Meatballs.
We absolutely loved this meal. From the tender noodles, savory meatballs, and creamy mushroom stroganoff sauce, it nails the classic flavor of the original dish while cutting the time it takes to prepare in half.
Table of contents
Ingredient Notes
- Frozen meatballs: Use fully cooked beef/pork or turkey meatballs. Smaller “party size” balls coat best. Thaw them first (safely in the fridge) for quick, even browning.
- Mushrooms: Cremini (baby bella) give deeper flavor than white buttons.
- Wide egg noodles: Measure 8 ounces uncooked (about 3 cups).
- White wine: A dry wine like Pinot Grigio or Sauvignon Blanc. For a no-wine version, sub ¼ cup broth plus 1 teaspoon lemon juice.
- Beef broth (low-sodium): Lets you season to taste at the end without it getting too salty.
- Heavy cream: Adds body and a silky finish. For a lighter swap, use half-and-half or ½ cup heavy cream and ½ cup milk.
- Sour cream: Full-fat is best for a silky sauce. Stir in off the heat so it doesn’t break.
- Dijon & Worcestershire: This is how you get the classic stroganoff depth. Don’t skip!
- Italian seasoning and paprika: Use regular paprika (not smoked).
- Garlic powder: I prefer it over fresh garlic to keep the sauce smooth.
- Parsley: Fresh finish for color and brightness.
How to Make Meatball Stroganoff
- Brown the meatballs in a little oil over MEDIUM-HIGH heat; transfer to a plate.
- Sauté the mushrooms in butter until tender and well browned; remove to the plate.
- Deglaze the pan with white wine, scraping up the browned bits and reducing for about 2 minutes.
- Build the sauce by adding beef broth, Dijon, Worcestershire, Italian seasoning, paprika, garlic powder, salt, and pepper; bring to a boil and simmer to reduce slightly.
- Stir in the cream to the reduced pan juices, whisking to form a smooth, creamy sauce.
- Add back the meatballs, mushrooms, and cooked egg noodles. Toss to coat and let it gently simmer until slightly thickened.
- Stir in the sour cream off the heat until the sauce is silky and well combined.
- Toss to combine, sprinkle with chopped parsley, and serve immediately.
Valerie’s Tips
Consistency: For a saucier result, reduce the amount of noodles from 8 ounces to 6 ounces.
Brown in batches: Get color on the mushrooms and the fully-thawed meatballs so the sauce has depth.
Cream first, sour cream last: Simmer the cream gently, then stir in the sour cream off the heat to prevent the sauce from separating.
Adjust the sauce: If it thickens as it sits, splash in a little beef broth to loosen.
Storage and Reheating Tips
- Refrigerate: Refrigerate leftovers in an airtight container for 3 to 4 days.
- Reheat: Warm gently on the stove over low heat with a splash of beef broth or milk, stirring until creamy. Avoid boiling and cook just until warmed through.
- Make ahead: Cook the sauce, mushrooms, and meatballs up to 1 day ahead. Boil noodles just before serving and combine.
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Meatball Stroganoff
Ingredients
- 3 cups uncooked wide egg noodles, about 8 ounces (see Notes below)
- 1 tablespoon olive oil
- 16 to 18 ounce package frozen fully cooked meatballs, thawed
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- ½ cup dry white wine, like Pinot Grigio or Sauvignon Blance (see Notes below)
- 1 ½ cups low sodium beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika, regular, not smoked
- ½ teaspoon garlic powder
- Pinch salt and freshly ground black pepper, or to taste
- ¾ cup heavy whipping cream
- ½ cup sour cream, full fat
- 1 to 2 tablespoons fresh Italian parsley, chopped
Instructions
- Cook the egg noodles according to package directions for al dente and drain well.
- Meanwhile, in a large skillet, heat the oil over MEDIUM-HIGH heat. Brown the meatballs, then transfer to a plate and set aside.
- Melt the butter in the empty skillet over MEDIUM heat and add the mushrooms. Cook, stirring occasionally until they are tender and nicely browned, about 5 to 6 minutes, then transfer them to the plate with the meatballs.
- Return the empty skillet to MEDIUM heat, add the wine and bring it to a low boil, stirring to deglaze the pan. Cook at a low boil for about 2 minutes to reduce just slightly.
- Add the beef broth and whisk in the Dijon and worcestershire sauce, Italian seasoning, paprika, garlic powder, and salt and pepper, to taste. Increase the heat as needed to bring the liquid to a boil and cook for about 6 to 7 minutes, to reduce just slightly and intensify the flavors.
- Reduce heat to MEDIUM-LOW and add the cream, browned meatballs, mushrooms, and the cooked and drained noodles. Bring to a simmer and allow the sauce to cook for several minutes, just until slightly thickened. Reduce the heat to LOW and stir in the sour cream and stir until everything is well coated in sauce. Stir in the parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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