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
Scale
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.
