Meatball Stroganoff

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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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 753kcal

Author: Valerie Brunmeier

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

Wine substitute: Use ¼ cup low-sodium broth plus 1 teaspoon fresh lemon juice instead of wine. The sauce will still have great depth.

Consistency: For a saucier result, reduce the amount of noodles from 8 ounces to 6 ounces.

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.

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