There is nothing quite as comforting and indulgent as the Creamy Meatball Stroganoff with Egg Noodles Recipe. This dish brings together tender, savory meatballs smothered in a luscious mushroom and cream sauce, all tossed with perfectly cooked wide egg noodles. It’s a beautiful harmony of rich textures and warm flavors that feels like a hug in a bowl. Whether you’re craving a cozy weeknight dinner or a crowd-pleaser for guests, this recipe never fails to impress and satisfy those stroganoff cravings with an easy yet sophisticated twist.
Ingredients You’ll Need
This Creamy Meatball Stroganoff with Egg Noodles Recipe is all about simple, approachable ingredients that come together to create a dish bursting with flavor and comfort. Each component plays a role, from the earthy mushrooms adding depth to the creamy sauce enveloping the noodles and meatballs.
- Wide egg noodles (3 cups uncooked): The best base for soaking up all that rich stroganoff sauce.
- Olive oil (1 tablespoon): For browning meatballs and adding subtle fruity notes.
- Frozen fully cooked meatballs (16-18 ounces): The star protein – quick and convenient without sacrificing taste.
- Butter (2 tablespoons): To sauté mushrooms and give the sauce a velvety texture.
- Cremini mushrooms (8 ounces, sliced): Bring earthiness and a lovely umami punch to the dish.
- Dry white wine (½ cup): Pinot Grigio or Sauvignon Blanc work beautifully to deglaze the pan and add bright acidity.
- Low sodium beef broth (1 ½ cups): Deepens the sauce without overpowering the delicate creaminess.
- Dijon mustard (1 tablespoon): Adds tangy warmth and subtle complexity to the sauce.
- Worcestershire sauce (2 teaspoons): Infuses a hint of savory depth and gentle bite.
- Italian seasoning (1 teaspoon): A fragrant blend that pulls the flavors together.
- Paprika (1 teaspoon): Offers mild smokiness and vibrant color.
- Garlic powder (½ teaspoon): Delivers mellow garlic flavor without overpowering.
- Salt and freshly ground black pepper: Crucial for seasoning to perfection.
- Heavy whipping cream (¾ cup): The luscious base of the creamy sauce.
- Full fat sour cream (½ cup): Adds tang and luxurious richness, making the stroganoff irresistibly creamy.
- Fresh Italian parsley (1-2 tablespoons, chopped): Brightens and freshens the final dish with a pop of green.
How to Make Creamy Meatball Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles
Start by cooking your wide egg noodles until just al dente according to the package instructions. This ensures they have that perfect, slightly firm bite that holds up beautifully under the creamy sauce. Drain them well and set aside to prevent any sogginess.
Step 2: Brown the Meatballs
While the noodles cook, heat olive oil in a large skillet over medium-high heat. Brown the thawed meatballs thoroughly, helping them develop a golden crust that locks in juices and adds incredible flavor. Once browned, transfer them to a plate to rest temporarily.
Step 3: Sauté the Mushrooms
In the same skillet, melt butter over medium heat and add the sliced cremini mushrooms. Let them cook, stirring occasionally, until tender and gorgeously browned—this usually takes about 5 to 6 minutes. Their caramelization is key to adding earthiness and richness to the sauce. Once ready, move them to the plate with the meatballs.
Step 4: Deglaze the Pan with White Wine
Return the skillet to medium heat and pour in the white wine to deglaze, stirring to lift all those delicious browned bits off the bottom. Bring the wine to a low boil and let it reduce slightly for about 2 minutes. This step infuses brightness and subtle acidity into the dish that balances the creamy elements perfectly.
Step 5: Build the Sauce
Add the low sodium beef broth along with Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, plus salt and pepper to taste. Whisk everything together and increase the heat if needed to bring the liquid to a boil. Let it simmer for 6 to 7 minutes, allowing the flavors to concentrate and deepen, making the sauce irresistibly savory and aromatic.
Step 6: Combine and Finish
Turn the heat to medium-low, then stir in the heavy whipping cream, browned meatballs, sautéed mushrooms, and cooked egg noodles. Bring the mixture to a gentle simmer and let it thicken slightly, coaxing all those wonderful elements to meld together. Finally, reduce the heat to low and fold in the sour cream, stirring until the sauce is silky and coats everything evenly. Add the fresh chopped parsley for a burst of color and freshness right before serving.
How to Serve Creamy Meatball Stroganoff with Egg Noodles Recipe
Garnishes
A sprinkle of chopped fresh Italian parsley adds a lovely, bright green touch that complements the creamy sauce beautifully. If you want an extra pop, a few shavings of Parmesan or a light dusting of paprika on top can elevate the rustic charm even more.
Side Dishes
This dish stands perfectly on its own but pairs wonderfully with a crisp green salad drizzled with a simple vinaigrette to cut through the richness. Freshly steamed green beans or roasted asparagus also make excellent sides that bring brightness and texture contrast.
Creative Ways to Present
For a fun twist, you can serve the meatball stroganoff in individual ramekins or shallow bowls, each garnished with parsley and a lemon wedge to brighten the flavors. Alternatively, try plating it alongside garlic bread or a crusty baguette to soak up every last drop of that creamy sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Meatball Stroganoff with Egg Noodles Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Make sure it cools down before covering to keep the noodles from getting mushy.
Freezing
While the stroganoff is best enjoyed fresh, you can freeze leftovers for up to 2 months. It’s a good idea to slightly undercook the noodles before freezing to prevent them from becoming too soft when reheated. Freeze in a sturdy container with a tight lid for best results.
Reheating
To reheat, gently warm the stroganoff on the stove over low heat, stirring occasionally. Adding a splash of beef broth or cream can help restore the sauce’s creamy consistency. Microwaving works too but do so in short bursts to avoid overheating and separating the dairy.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! Homemade meatballs add a personalized touch and you can season them exactly how you like before cooking. Just brown them well before following the rest of the recipe for that deep, savory flavor.
What can I substitute for the white wine?
If you prefer not to use wine, you can substitute with extra beef broth and a splash of white wine vinegar or lemon juice to maintain acidity. This keeps the sauce balanced and flavorful.
Is there a dairy-free version of this recipe?
Yes, you can replace the heavy cream and sour cream with coconut cream or dairy-free sour cream alternatives. Just be aware this will alter the flavor slightly but still deliver creamy satisfaction.
How do I prevent the sour cream from curdling?
To avoid curdling, add sour cream off the heat or at very low heat and stir it in gently until just combined. Sudden high heat causes sour cream to separate.
Can I make this recipe gluten-free?
Definitely! Simply swap the egg noodles for a gluten-free pasta variety. Make sure the Worcestershire sauce is gluten-free as well to keep the dish safe for gluten sensitivities.
Final Thoughts
This Creamy Meatball Stroganoff with Egg Noodles Recipe is a true crowd-pleaser that combines convenience, comfort, and incredible flavor all in one pot. Whether you’re serving a family dinner or treating yourself after a long day, it’s a dish that brings joy and warmth to the table every time. I hope you enjoy making and savoring it as much as I do!
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Creamy Meatball Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Meatball Stroganoff combines tender, browned meatballs with earthy cremini mushrooms and a creamy sauce infused with Dijon mustard, Worcestershire, and paprika. Served over al dente wide egg noodles, this comforting meal packs rich flavors and a velvety texture perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs
- 16 to 18 ounce package frozen fully cooked meatballs (thawed)
Sauce & Saute
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms (sliced)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 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 (to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook the Noodles: Boil the egg noodles in salted water according to package instructions until al dente, then drain well and set aside.
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the thawed meatballs and brown them on all sides, then transfer to a plate and set aside.
- Sauté the Mushrooms: Melt butter in the same skillet over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until tender and browned, about 5 to 6 minutes. Transfer mushrooms to the plate with the meatballs.
- Deglaze the Pan: Return the skillet to medium heat. Pour in the white wine and bring it to a low boil, scraping up any browned bits from the bottom. Let it cook for about 2 minutes to slightly reduce.
- Make the Sauce Base: Add beef broth, Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper to the skillet. Increase heat to bring mixture to a boil and simmer for 6 to 7 minutes to reduce slightly and concentrate flavors.
- Combine and Simmer: Lower heat to medium-low. Stir in the heavy cream, browned meatballs, sautéed mushrooms, and cooked noodles. Bring to a gentle simmer and cook for several minutes until the sauce thickens slightly.
- Finish the Stroganoff: Reduce heat to low and gently fold in the sour cream until sauce is creamy and well blended. Stir in fresh chopped parsley for brightness. Serve immediately while hot.
Notes
- For the best texture, use wide egg noodles and cook them just until al dente.
- Dry white wine like Pinot Grigio or Sauvignon Blanc adds depth; you can substitute chicken broth if preferred.
- Use low sodium beef broth to better control salt levels in the dish.
- Make sure to thaw fully cooked meatballs before browning to ensure even heating and flavor development.
- Adjust seasoning with salt and pepper to your taste, especially after adding sour cream.
