If you’re looking for a cozy, crowd-pleasing dish that combines comfort with a touch of elegance, this Meatball Stroganoff Recipe is an absolute winner. It takes the classic flavors of traditional stroganoff and gives them a fun twist by swapping out strips of beef for tender, juicy meatballs. Creamy sauce, tender mushrooms, and a hint of tang from sour cream all come together to make this dish irresistible. Whether you’re cooking for family or friends, this recipe is guaranteed to bring smiles and satisfied appetites at the table.
Ingredients You’ll Need
Each ingredient in this Meatball Stroganoff Recipe plays a crucial role, from the aromatic mushrooms adding earthiness to the creamy sauce providing luscious richness. The combination is simple yet thoughtfully curated, making it easy to whip up a dish full of flavor.
- 3 cups uncooked wide egg noodles: These noodles are perfect for soaking up the savory sauce, giving great texture to every bite.
- 1 tablespoon olive oil: Essential for browning meatballs, adding a subtle fruity note and preventing sticking.
- 16 to 18 ounces frozen fully cooked meatballs (thawed): Ready-made meatballs speed up cooking while ensuring tender, hearty protein.
- 2 tablespoons butter: Adds richness and helps brown mushrooms beautifully for added depth.
- 8 ounces cremini mushrooms (sliced): These mushrooms bring a mild, earthy flavor and lovely texture to the dish.
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc): A splash of wine deglazes the pan and adds a bright acidity to balance the creaminess.
- 1 ½ cups low sodium beef broth: Creates a savory base that enhances the meatballs without overpowering.
- 1 tablespoon Dijon mustard: Offers a subtle tang and complexity to the sauce.
- 2 teaspoons Worcestershire sauce: Provides a rich, umami punch that deepens the flavor profile.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that ties all the ingredients together.
- 1 teaspoon paprika (regular, not smoked): Adds a mild warmth and vibrant color.
- ½ teaspoon garlic powder: Infuses the sauce with a gentle garlicky aroma without overpowering.
- Pinch of salt and freshly ground black pepper: Essential seasonings to enhance and balance all the flavors.
- ¾ cup heavy whipping cream: Makes the sauce luxuriously creamy and smooth.
- ½ cup full-fat sour cream: Adds tanginess and silky texture, perfect for finishing the stroganoff.
- 1 to 2 tablespoons fresh Italian parsley (chopped): Brings a fresh herbal note and pretty green color as a finishing touch.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Noodles
Start by cooking the wide egg noodles according to the package instructions until just al dente. This ensures they have a firm bite and won’t become mushy once mixed in the sauce. Drain well and set aside, as they’ll soon soak up all the delicious flavors from the creamy stroganoff sauce.
Step 2: Brown the Meatballs
While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add the thawed meatballs and brown them evenly on all sides. This not only warms them through but also develops a lovely caramelized crust, which adds to the overall depth of flavor in our Meatball Stroganoff Recipe. Once browned, transfer the meatballs to a plate and set aside.
Step 3: Sauté the Mushrooms
In the same skillet, melt the butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they become tender and attain a beautifully browned exterior, about 5 to 6 minutes. This step unlocks the mushrooms’ earthy richness and provides a perfect complement to the creamy sauce. Once done, move the mushrooms onto the plate with the meatballs.
Step 4: Deglaze with White Wine
Return the skillet to medium heat and pour in the dry white wine. Stir and scrape the bottom of the pan to lift up all those browned bits left behind from the meatballs and mushrooms. Bring the wine to a low boil and let it reduce slightly for about 2 minutes. This step infuses the sauce with a subtle acidity and ensures no delicious flavor is wasted.
Step 5: Build the Sauce
Now it’s time to add the beef broth, Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and a pinch of salt and pepper. Whisk everything together and increase the heat as needed to bring the mixture to a boil. Let it cook for 6 to 7 minutes to reduce slightly, concentrating those flavors into a rich, savory base.
Step 6: Combine and Finish
Reduce the heat to medium-low and stir in the heavy whipping cream along with the browned meatballs, sautéed mushrooms, and cooked noodles. Let everything simmer gently for a few minutes until the sauce starts to thicken just a bit. Finally, turn the heat down to low and fold in the sour cream until the stroganoff sauce is glossy and velvety. Sprinkle the fresh chopped parsley on top before serving for that wonderful pop of color and fresh herbal zing.
How to Serve Meatball Stroganoff Recipe
Garnishes
A few simple garnishes can elevate this Meatball Stroganoff Recipe to restaurant quality. Sprinkle freshly chopped parsley for color and brightness or a little extra cracked black pepper for subtle spice. If you’re feeling indulgent, a light dusting of grated Parmesan adds a salty finish that pairs beautifully with the creamy sauce.
Side Dishes
This dish shines as a complete meal but pairs wonderfully with some crisp, refreshing sides. Think a simple green salad tossed in a tangy vinaigrette or steamed seasonal vegetables like green beans or broccoli. These add a welcome crunch and balance to the richness of the stroganoff. Garlic bread or crusty rolls are also amazing for sopping up every last bit of that luscious sauce.
Creative Ways to Present
For a fun twist, try serving the Meatball Stroganoff Recipe in individual bowls layered with fresh herbs or a sprinkle of smoked paprika for a hint of visual interest. You can also turn it into a cozy casserole by layering noodles, meatballs, and sauce topped with cheese, then baking until bubbly. Either way, presentation is a great way to make this comforting dish feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Meatball Stroganoff to an airtight container and refrigerate. It will keep well for up to 3 days, making it perfect for quick weekday lunches or easy dinners when time is tight.
Freezing
This dish freezes beautifully. Place cooled leftovers in a freezer-safe container or zip-top bag and freeze for up to 3 months. To avoid texture changes, freeze before adding sour cream; stir it in fresh after reheating.
Reheating
To reheat, warm stroganoff gently in a skillet over low heat, stirring frequently to prevent sticking. If needed, add a splash of broth or cream to loosen the sauce. Avoid boiling as it can cause the sour cream to curdle. Once heated through, stir in fresh sour cream if you froze it separately.
FAQs
Can I use fresh meatballs instead of frozen in the Meatball Stroganoff Recipe?
Absolutely! Using fresh homemade meatballs can add an extra layer of flavor. Just brown them thoroughly before adding to the sauce to ensure they cook through.
Is it possible to make this dish dairy-free?
Yes, you can substitute the heavy cream and sour cream with dairy-free alternatives like coconut cream or cashew cream, and use vegan butter or olive oil instead of regular butter. The flavor will be slightly different but still delicious!
What type of mushrooms works best for stroganoff?
Cremini mushrooms, as used in this recipe, offer a mild, earthy flavor and great texture. However, white button mushrooms or even shiitake can be good substitutes depending on your preference.
Can I make this recipe gluten-free?
To make it gluten-free, simply use gluten-free egg noodles or a gluten-free pasta alternative. Be sure to check the Worcestershire sauce ingredients as some brands contain gluten.
How spicy is the Meatball Stroganoff Recipe?
This recipe is mild and comforting, with just a touch of warmth from paprika. If you like a little heat, you can always add crushed red pepper flakes to taste during the sauce preparation.
Final Thoughts
There’s something truly heartwarming about a dish that feels both special and easy to make, and this Meatball Stroganoff Recipe hits that sweet spot perfectly. With its creamy sauce, tender meatballs, and comforting noodles, it’s a fantastic meal to share any time you crave cozy comfort food with a flavorful punch. Grab those ingredients and treat yourself and your loved ones to this delightful twist on a classic—you won’t regret it!
Print
Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Meatball Stroganoff recipe combines tender frozen meatballs with a creamy mushroom sauce, enhanced by a splash of white wine and Italian seasonings, served over wide egg noodles for a comforting and hearty meal perfect for weeknights.
Ingredients
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs and 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 egg noodles according to package directions until al dente, then drain well and set aside.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the thawed meatballs thoroughly, then transfer them 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 mushrooms to the plate with the meatballs.
- Deglaze Pan: Return the empty skillet to medium heat. Pour in the dry white wine and bring it to a low boil, stirring to deglaze the pan. Let it cook for about 2 minutes to reduce slightly.
- Make Sauce Base: Add the low sodium beef broth to the skillet. Whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and freshly ground black pepper. Increase heat as needed to bring the mixture to a boil. Cook for about 6 to 7 minutes to reduce a bit and deepen the flavors.
- Combine and Simmer: Lower the heat to medium-low. Add the heavy whipping cream, browned meatballs, mushrooms, and cooked egg noodles to the skillet. Bring the sauce to a simmer and cook for several minutes until it slightly thickens.
- Finish with Sour Cream and Parsley: Reduce heat to low and stir in the sour cream until evenly combined and the sauce is creamy. Stir in fresh chopped Italian parsley. Serve immediately for best flavor and texture.
Notes
- Use fully cooked frozen meatballs for convenience. Thaw before using for even heating.
- Choose a dry white wine like Pinot Grigio or Sauvignon Blanc to add acidity and depth without overpowering the sauce.
- For best texture, cook egg noodles just until al dente to prevent them from becoming mushy in the sauce.
- This dish pairs well with steamed vegetables or a crisp green salad for a complete meal.
