If you’re craving a rich, creamy comfort meal that feels like a warm hug on a plate, this Meatball Stroganoff Recipe is exactly what you need. It combines tender, savory meatballs with earthy mushrooms, ribboned egg noodles, and a luscious sour cream sauce that’s bursting with layers of flavor. Whether it’s a busy weeknight or a relaxed weekend dinner, this dish brings a delightful twist to traditional stroganoff that’s sure to impress everyone at the table.
Ingredients You’ll Need
Each ingredient in this Meatball Stroganoff Recipe plays an essential role in balancing its hearty, creamy, and savory profile. From the tender wide egg noodles providing a perfect base, to the flavorful seasonings that elevate the sauce, these simple pantry favorites come together with ease to create something truly special.
- 3 cups uncooked wide egg noodles: These noodles hold sauce well and give the dish a comforting chew.
- 1 tablespoon olive oil: Used to brown the meatballs, adding a subtle richness without overpowering flavors.
- 16 to 18 ounces frozen fully cooked meatballs (thawed): Convenient and hearty, they soak up the stroganoff sauce beautifully.
- 2 tablespoons butter: Adds depth and helps brown the mushrooms to perfection.
- 8 ounces cremini mushrooms (sliced): Their earthy flavor and meaty texture complement the meatballs wonderfully.
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc): Brings brightness and deglazes the pan, intensifying flavor complexity.
- 1 ½ cups low sodium beef broth: The savory base for our creamy, tangy sauce.
- 1 tablespoon Dijon mustard: Adds a zesty tang that cuts through the richness.
- 2 teaspoons Worcestershire sauce: Provides umami punch and depth in every bite.
- 1 teaspoon Italian seasoning: A fragrant blend that lends warmth and herbal notes.
- 1 teaspoon paprika (regular, not smoked): Subtle sweetness with a colorful hue to the sauce.
- ½ teaspoon garlic powder: Enhances savory flavors without overpowering.
- Pinch salt and freshly ground black pepper: Essential for balancing and enhancing all the components.
- ¾ cup heavy whipping cream: Creates the decadently creamy consistency that makes stroganoff irresistible.
- ½ cup sour cream (full fat): Adds a tangy creaminess that finishes the sauce with signature stroganoff flavor.
- 1 to 2 tablespoons fresh Italian parsley (chopped): Brightens the dish visually and flavor-wise with fresh herbaceous notes.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Egg Noodles
Start by preparing the wide egg noodles according to the package instructions, aiming for that perfect al dente bite. Drain them thoroughly to avoid any sogginess later. These noodles are the comforting canvas where all that rich sauce and meatball goodness will shine.
Step 2: Brown the Meatballs
While the noodles cook, heat olive oil over medium-high heat in a large skillet and brown your thawed meatballs. Browning adds a lovely caramelized flavor and better texture, turning simple store-bought meatballs into something much more special. Once browned, set them aside on a plate to rest for now.
Step 3: Sauté the Mushrooms
In the same skillet, melt butter over medium heat and toss in the sliced cremini mushrooms. Stir occasionally and cook for about 5 to 6 minutes until they turn tender and beautifully browned. This step draws out their natural earthiness and forms a perfect flavor base. Add the mushrooms to the plate with the meatballs.
Step 4: Deglaze with White Wine
Return the skillet to medium heat and pour in the white wine. Bring it to a low boil, using a wooden spoon to scrape up all those browned bits stuck to the pan. This technique, deglazing, captures every bit of flavor from the cooking process and adds a subtle crisp brightness to the sauce. Let it reduce slightly, about 2 minutes.
Step 5: Build the Sauce
Next, add beef broth and whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and a pinch of salt and black pepper. Stir well to blend all those wonderful flavors. Increase heat as needed to bring the sauce to a boil, then let it simmer for 6 to 7 minutes so the flavors concentrate and the sauce thickens just a little.
Step 6: Combine and Finish
Reduce heat to medium-low and gently stir in the heavy cream, browned meatballs, mushrooms, and cooked noodles. Bring everything to a gentle simmer and let the sauce thicken for a few minutes. Turn the heat down to low, stir in the sour cream until everything is luxuriously coated, then sprinkle with fresh parsley. Serve immediately while it’s warm, creamy, and wonderfully indulgent.
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of fresh Italian parsley is the perfect final touch for this Meatball Stroganoff Recipe. It adds a pop of color and a bright, fresh flavor that cuts beautifully through the creamy, rich sauce. For an extra touch, a few grated parmesan shavings or a dash of smoked paprika on top can also elevate the presentation.
Side Dishes
While this recipe includes egg noodles, pairing it with a crisp green salad or steamed vegetables like green beans or broccoli can balance the meal wonderfully. The fresh, crunchy veggies offer a textural contrast and lighten the richness of the stroganoff, making the entire dining experience more rounded.
Creative Ways to Present
For a fun change of pace, try serving this stroganoff over creamy mashed potatoes or even cauliflower rice for a low-carb option. It’s also fantastic scooped into large baked potatoes or spread on crusty bread for dipping. These creative presentations add variety and make this Meatball Stroganoff Recipe a versatile staple.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Meatball Stroganoff Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it down before refrigerating to maintain the creamy texture and avoid separation.
Freezing
This dish freezes well if stored properly. Place it in a freezer-safe container leaving some headspace for expansion and freeze for up to 2 months. When properly thawed overnight in the fridge, the sauce maintains its richness without becoming watery.
Reheating
To reheat, warm the stroganoff gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if needed to refresh the sauce’s silky texture. Avoid microwaving aggressively to prevent curdling of the sour cream; slow and steady heat is key.
FAQs
Can I make the meatballs from scratch for this Meatball Stroganoff Recipe?
Absolutely! Homemade meatballs add a personal touch and let you control seasoning and texture. Just brown them similarly before combining them with the sauce for the best flavor.
What type of mushrooms works best?
Cremini mushrooms are perfect due to their earthy flavor and firm texture, but white button mushrooms or baby bella mushrooms can also be used as great alternatives.
Can I substitute sour cream with Greek yogurt?
Yes, full-fat Greek yogurt is a nice substitute for sour cream if you want a slightly tangier but equally creamy element. Just fold it in gently and avoid boiling to prevent curdling.
Is it okay to omit the wine in this Meatball Stroganoff Recipe?
If you prefer not to use wine, you can substitute with additional beef broth and a splash of lemon juice or white wine vinegar to keep some acidity and balance in the sauce.
How can I make this recipe dairy-free?
To make it dairy-free, use coconut cream or a non-dairy cream alternative instead of heavy cream and a dairy-free yogurt in place of sour cream. This will give you a creamy texture while keeping the dish accessible to different diets.
Final Thoughts
You’ve just discovered a wonderfully comforting and flavorful Meatball Stroganoff Recipe that’s sure to become a favorite in your recipe repertoire. It’s simple to prepare, packed with layered flavors, and perfect for sharing with loved ones any night of the week. Give this recipe a try and watch how it quickly becomes a requested classic at your table!
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Meatball Stroganoff 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 Meatball Stroganoff recipe is a creamy, comforting dish that combines tender meatballs and sautéed mushrooms in a rich sour cream sauce, served over al dente wide egg noodles. With hints of Dijon mustard, paprika, and Worcestershire sauce, it offers a flavorful twist on the classic stroganoff, perfect for a hearty family dinner.
Ingredients
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs & Sauce
- 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 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 (or to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook Noodles: Cook the wide egg noodles according to the package directions until al dente. Once cooked, drain the noodles well and set aside.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the thawed fully cooked meatballs and brown them on all sides. Once browned, transfer the meatballs to a plate and set aside.
- Sauté Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are tender and nicely browned, about 5 to 6 minutes. Transfer the mushrooms to the plate with the meatballs.
- Deglaze with Wine: Return the skillet to medium heat and pour in the dry white wine. Bring it to a low boil while stirring to deglaze the pan, loosening any browned bits. Let it cook at a low boil for about 2 minutes to slightly reduce the liquid.
- Add Broth and Seasonings: Add the low sodium beef broth to the skillet. Whisk in the Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and freshly ground black pepper to taste. Increase heat as needed to bring the liquid to a boil, then cook for 6 to 7 minutes to reduce slightly and deepen the flavors.
- Simmer with Cream and Combine: Reduce heat to medium-low. Stir in the heavy whipping cream, browned meatballs, sautéed mushrooms, and the cooked drained noodles. Bring the mixture to a gentle simmer and cook for several minutes until the sauce thickens slightly.
- Finish with Sour Cream and Parsley: Lower the heat to low and stir in the full-fat sour cream until the sauce is smooth and everything is well coated. Finally, stir in the fresh chopped Italian parsley. Serve the stroganoff immediately while hot.
Notes
- Using wide egg noodles adds a classic texture and helps soak up the rich sauce; alternatively, pappardelle or fettuccine can be used.
- The white wine used should be dry; if unavailable, additional beef broth can substitute, though wine adds depth.
- Using fully cooked frozen meatballs simplifies preparation and shortens cooking time while still keeping the dish flavorful.
