Description
Creamy, savory, and comforting, this Meatball Stroganoff pairs juicy meatballs with tender egg noodles in a rich sour cream and mushroom-style gravy — a quick and delicious twist on a classic dish.
Ingredients
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1½ lbs precooked meatballs (frozen or thawed)
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon Italian seasoning
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1 teaspoon garlic powder
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1 teaspoon onion powder
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups beef broth
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2 tablespoons Worcestershire sauce
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1 tablespoon Dijon mustard
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1 cup sour cream
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10–12 oz medium egg noodles
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Fresh or dried parsley (for garnish)
Instructions
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Cook noodles: In a large pot, cook egg noodles according to package instructions. Drain and set aside.
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Season meatballs: In a large skillet over medium heat, add meatballs and sprinkle with salt, pepper, Italian seasoning, garlic powder, and onion powder. Cook until browned and heated through if not already warm. Remove and set aside.
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Make roux: In the same skillet, melt butter. Whisk in flour and cook 1–2 minutes to form a roux.
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Add broth & flavor: Slowly whisk in beef broth until smooth. Stir in Worcestershire sauce and Dijon mustard. Simmer until slightly thickened, about 4–5 minutes.
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Add sour cream & meatballs: Reduce heat to low, stir in sour cream, and return meatballs to the pan. Simmer gently for 3–4 minutes until heated through.
- Combine & serve: Toss cooked noodles with sauce and meatballs, or serve meatballs and sauce over noodles. Garnish with parsley and serve hot.
Notes
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Use homemade or store-bought meatballs depending on your time.
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Do not boil the sauce after adding sour cream to prevent curdling.
- Add sautéed mushrooms for extra flavor and texture, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired