Print

Meatball Stroganoff

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and comforting meatball stroganoff with creamy sauce, mushrooms, and egg noodles, perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb meatballs (homemade or frozen)
  • 1 jar creamy stroganoff sauce
  • 8 oz mushrooms, sliced
  • 12 oz egg noodles
  • 1 small onion, diced (optional)
  • 2 cloves garlic, minced (optional)
  • 1 cup beef broth or stock
  • 1 cup sour cream
  • Salt to taste
  • Pepper to taste
  • Chopped parsley for garnish (optional)

Instructions

  1. Cook the egg noodles according to package instructions, then drain and set aside.
  2. In a large skillet, heat a little oil over medium heat and sauté the onion and garlic (if using) until softened and fragrant.
  3. Add the mushrooms and cook until they release their liquid and become tender and golden at the edges.
  4. Stir in the meatballs and pour in the beef broth or stock. Let everything simmer just long enough to heat the meatballs through and deglaze the pan.
  5. Add the creamy stroganoff sauce and stir to coat the meatballs and mushrooms evenly. Heat until the sauce is hot but not boiling.
  6. Remove the skillet from high heat and stir in the sour cream. Season with salt and pepper to taste.
  7. Add the cooked egg noodles to the skillet and toss everything together gently to combine.
  8. Serve hot, garnished with chopped parsley if desired.

Notes

Use full-fat sour cream for the best texture. If using store-bought sauce, adjust seasoning to taste.

Nutrition

Find it online: https://www.tastysavvy.com/meatball-stroganoff/