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
Scale
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.
