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
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 (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.
