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If you’re craving a cozy, comforting dinner that feels like a warm hug from the inside out, this Meatball Stroganoff Recipe is exactly what you need. Combining tender meatballs with a rich, creamy mushroom sauce and perfectly cooked egg noodles, this dish brings together classic flavors with a fuss-free approach. It’s a delightful twist on traditional stroganoff that’s both satisfying and impressive enough to serve any night of the week. You’ll quickly find this recipe becoming a favorite in your meal rotation!
Ingredients You’ll Need
Every ingredient in this Meatball Stroganoff Recipe plays a vital role in building layers of flavor and creating a creamy, luscious texture. From the tender mushrooms to the silky sour cream, each element is simple but essential to making this dish shine.
- 3 cups uncooked wide egg noodles: These noodles provide the perfect base with a chewy bite that holds onto the sauce beautifully.
- 1 tablespoon olive oil: Used for browning the meatballs so they get a nice crust and flavor.
- 16 to 18 ounce package frozen fully cooked meatballs (thawed): Time-savers that absorb the sauce and remain juicy.
- 2 tablespoons butter: Adds richness and helps the mushrooms caramelize to golden perfection.
- 8 ounces cremini mushrooms (sliced): These tender mushrooms add an earthy depth and wonderful texture.
- ½ cup dry white wine: White wine deglazes the pan and adds bright acidity to balance the creaminess.
- 1 ½ cups low sodium beef broth: A savory foundation that intensifies the meaty flavor.
- 1 tablespoon Dijon mustard: Provides a subtle tang and complexity to the sauce.
- 2 teaspoons Worcestershire sauce: Enhances the umami and adds a hint of sweetness.
- 1 teaspoon Italian seasoning: Brings in fragrant herbal notes.
- 1 teaspoon paprika: Adds mild warmth and a lovely color.
- ½ teaspoon garlic powder: Gives a gentle garlic undertone without overpowering.
- Pinch salt and freshly ground black pepper: To taste, ensuring the flavors pop.
- ¾ cup heavy whipping cream: Creates the rich, velvety sauce that makes stroganoff a true indulgence.
- ½ cup sour cream (full fat): Adds tang and smooth finish to the sauce.
- 1 to 2 tablespoons fresh Italian parsley (chopped): For a fresh, bright garnish that adds a pop of color and herbaceous flavor.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Egg Noodles
Start by cooking your wide egg noodles according to the package instructions, aiming for al dente so they’ll still have some bite. Once cooked, drain them well and set aside, as they’ll be combined with the sauce just before serving. This ensures the noodles don’t get too soft or soggy.
Step 2: Brown the Meatballs
While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the thawed meatballs and brown them on all sides until they develop a beautiful crust. This step is essential as it locks in flavor and adds texture. Once browned, transfer them to a plate so you can use the same skillet for the next steps.
Step 3: Sauté the Mushrooms
In the same skillet, melt the butter over medium heat and add the sliced cremini mushrooms. Stir occasionally and cook until they are tender and develop a lovely golden-brown color, about 5 to 6 minutes. These mushrooms deepen the sauce’s flavor and bring a pleasant earthiness. Transfer them to join the meatballs on the plate.
Step 4: Deglaze with White Wine
Return the skillet to medium heat and pour in the dry white wine. Stir and scrape up all those flavorful browned bits stuck to the pan—that’s where a lot of the magic happens. Let the wine come to a low boil and reduce slightly for around 2 minutes, which concentrates its bright acidity and aroma.
Step 5: Create the Sauce Base
Add the beef broth to the skillet, then whisk in the Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and a pinch of salt and pepper. Raise the heat as needed to bring the mixture to a boil, then simmer for 6 to 7 minutes until it reduces a bit and thickens to a flavorful glaze. This creates the rich, savory foundation of your stroganoff sauce.
Step 6: Combine Cream, Meatballs, Mushrooms, and Noodles
Lower the heat to medium-low, then stir in the heavy whipping cream, browned meatballs, sautéed mushrooms, and cooked noodles. Let everything gently simmer for a few minutes until the sauce slightly thickens and coats the ingredients beautifully.
Step 7: Finish with Sour Cream and Parsley
Turn the heat down to low and stir in the full-fat sour cream until the sauce is smooth and creamy. Finish by folding in freshly chopped Italian parsley to add brightness and a fresh herbal note. Serve immediately to enjoy the sauce at its luscious best.
How to Serve Meatball Stroganoff Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of paprika not only brighten the plate but also add a fragrant finish that complements the rich sauce perfectly. A small dollop of sour cream on top can also amp up the creaminess, making each bite irresistible.
Side Dishes
This Meatball Stroganoff Recipe is quite hearty, but it pairs wonderfully with light, fresh side dishes. Consider serving with a crisp green salad tossed in lemon vinaigrette to cut through the richness, or steamed green beans seasoned with a touch of garlic and lemon for some vibrant crunch.
Creative Ways to Present
For an inviting presentation, serve the stroganoff family-style in a warm, shallow bowl sprinkled with parsley. Another fun idea is to plate it inside a hollowed-out bread bowl for a rustic touch, perfect for soaking up every last drop of the creamy sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover Meatball Stroganoff Recipe in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing the container to maintain freshness and prevent sogginess of the noodles.
Freezing
You can freeze this stroganoff for up to 2 months. Keep in mind that the noodles may soften slightly after freezing and thawing, so it’s best to freeze before mixing the noodles with the sauce if possible. Freeze in a freezer-safe, airtight container to lock in all the flavors.
Reheating
When you’re ready to enjoy your leftovers, gently reheat on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Adding a splash of beef broth or cream while reheating helps refresh the creaminess and texture.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! Homemade meatballs add a personal touch and allow you to control flavors and seasonings, making your Meatball Stroganoff Recipe even more special. Just brown them thoroughly before adding to the sauce.
Is there a vegetarian version of this Meatball Stroganoff Recipe?
You can swap the meatballs for plant-based or mushroom-based meatballs and use vegetable broth instead of beef broth. The creamy sauce and mushrooms still provide plenty of flavor and comfort.
What type of wine works best for this stroganoff?
Dry white wines like Pinot Grigio or Sauvignon Blanc are perfect because they add acidity without sweetness, which balances the richness of the cream and beef broth.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the butter with olive oil, use coconut cream instead of heavy cream, and a dairy-free sour cream alternative. The flavors will still be delicious and creamy.
How do I prevent the egg noodles from getting mushy?
Cook the noodles just until al dente according to package instructions, drain them well, and toss them immediately with the sauce just before serving. Overcooking or letting them sit too long in liquid leads to mushiness.
Final Thoughts
There’s something truly comforting about a bowl of this Meatball Stroganoff Recipe. It’s hearty, creamy, and bursting with flavors that feel both familiar and special. Whether for a weeknight family dinner or a casual gathering, this recipe delivers a satisfying meal that everyone will enjoy. Give it a try—you might just find a new go-to comfort food you’ll cherish as much as I do!
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Print
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
A comforting and creamy Meatball Stroganoff featuring tender meatballs simmered in a rich mushroom and sour cream sauce, served over wide egg noodles. This hearty dish combines the savory flavors of cremini mushrooms, white wine, and a blend of spices for a satisfying family meal ready in just 35 minutes.
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 (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 full fat sour cream
- 1 to 2 tablespoons fresh Italian parsley, chopped
Instructions
- Cook the noodles: Boil the egg noodles according to package directions 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 frozen meatballs and brown them evenly. Remove from skillet and place on a plate.
- Cook mushrooms: In the same skillet, melt butter over medium heat. Add sliced cremini mushrooms and cook, stirring occasionally, until browned and tender, about 5 to 6 minutes. Transfer mushrooms to the plate with the meatballs.
- Deglaze the skillet: Return the skillet to medium heat, pour in the dry white wine, and bring it to a low boil. Stir to loosen any cooked-on bits from the pan and cook for about 2 minutes to slightly reduce the wine.
- Make the sauce: Add the low sodium beef broth to the skillet. Whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper. Increase heat as needed to bring the mixture to a boil, then let it cook for 6 to 7 minutes to reduce slightly and deepen flavor.
- Combine and simmer: Lower the heat to medium-low and stir in the heavy cream, browned meatballs, cooked mushrooms, and drained noodles. Bring everything to a gentle simmer and cook for several minutes until the sauce thickens slightly.
- Finish with sour cream and parsley: Reduce heat to low and stir in the sour cream until the sauce is smooth and the ingredients are well coated. Add freshly chopped Italian parsley and serve immediately for best flavor.
Notes
- For best results, use wide egg noodles as they hold the sauce well.
- Dry white wine such as Pinot Grigio or Sauvignon Blanc works well for deglazing and adding depth of flavor, but you can substitute chicken broth if needed.
- If you prefer a thicker sauce, cook it a few minutes longer before adding sour cream.
- Use full-fat sour cream and heavy cream for the richest texture and flavor.
