If you’re craving a dish that wraps you in a warm hug with every bite, this Meatball Stroganoff Recipe is exactly what you need. Combining tender, savory meatballs with a luscious, creamy mushroom sauce and perfectly cooked egg noodles, it’s comfort food elevated to a whole new level. Whether you’re making dinner for your family or impressing friends, this recipe balances hearty flavors and rich textures in a way that keeps everyone coming back for seconds. Trust me, once you try this, Meatball Stroganoff will become your go-to weeknight favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and thoughtful combination of ingredients. Each one plays a key role in building the layers of flavor—from the earthiness of mushrooms to the tangy brightness of Dijon mustard and the smoky hint of paprika. These everyday pantry staples come together effortlessly to create a dish that tastes far more sophisticated than the effort it takes to prepare.
- 3 cups uncooked wide egg noodles: These noodles hold the creamy sauce beautifully and provide that classic Stroganoff texture.
- 1 tablespoon olive oil: Perfect for browning the meatballs and adding a subtle richness without overpowering the dish.
- 16 to 18 ounce package frozen fully cooked meatballs (thawed): Using pre-cooked meatballs saves time while still delivering juicy, tender bites.
- 2 tablespoons butter: Adds a silky richness that enhances the mushrooms and sauce base.
- 8 ounces cremini mushrooms (sliced): These mushrooms bring an earthy depth and meaty texture that complement the meatballs perfectly.
- ½ cup dry white wine: Choose a Pinot Grigio or Sauvignon Blanc for a crisp acidic note that brightens the entire dish.
- 1 ½ cups low sodium beef broth: Provides a savory umami backbone without extra saltiness.
- 1 tablespoon Dijon mustard: Adds a subtle tang and complexity that elevates the sauce.
- 2 teaspoons Worcestershire sauce: Brings a rich, slightly sweet depth of flavor to the mix.
- 1 teaspoon Italian seasoning: A fragrant blend that ties all the savory notes together seamlessly.
- 1 teaspoon paprika: Use regular paprika for a mild smoky warmth that brightens without overwhelming.
- ½ teaspoon garlic powder: Offers gentle garlic flavor that melds beautifully with the other spices.
- Pinch salt and freshly ground black pepper: To taste, enhancing all the natural flavors.
- ¾ cup heavy whipping cream: This creates the irresistible creamy sauce that makes Stroganoff so decadent.
- ½ cup sour cream (full fat): Stirred in at the end for a perfect tangy balance and luxuriously smooth texture.
- 1 to 2 tablespoons fresh Italian parsley (chopped): Adds a bright, fresh finish and a pop of color.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Egg Noodles
Start by cooking the wide egg noodles according to the package instructions until they are just al dente. This ensures they remain firm enough to hold up in the creamy sauce, preventing any mushiness. Once cooked, drain them well and set aside while you prepare the rest of the dish.
Step 2: Brown the Meatballs
In a large skillet, heat the olive oil over medium-high heat. Carefully add the thawed meatballs and brown them on all sides. This step not only adds a lovely caramelized flavor but also warms them through. Once browned, transfer the meatballs to a plate and keep them aside for the sauce assembly.
Step 3: Sauté the Mushrooms
Using the same skillet, reduce the heat to medium and melt the butter. Add the sliced cremini mushrooms and cook, stirring occasionally, until they become tender and develop a golden-brown color—this takes about 5 to 6 minutes. The mushrooms release their natural juices and soften, forming a rich base for the Stroganoff. Transfer the cooked mushrooms to the plate with the meatballs.
Step 4: Deglaze the Pan with Wine
Return the now-empty skillet to medium heat and pour in the dry white wine. Stir and bring to a low boil, scraping the bottom of the pan to loosen any flavorful browned bits left from the meatballs and mushrooms. Allow the wine to cook for about 2 minutes to reduce slightly—this step infuses the dish with a subtle acidity and complexity.
Step 5: Build the Sauce
Next, add the low sodium beef broth and whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and a pinch of salt and pepper. Turn up the heat as needed to bring the mixture to a boil. Let it simmer for about 6 to 7 minutes, reducing slightly to concentrate the flavors. This rich, aromatic sauce forms the heart of your Meatball Stroganoff Recipe.
Step 6: Combine and Thicken
Lower the heat to medium-low and stir in the heavy whipping cream, followed by the browned meatballs and sautéed mushrooms. Add the cooked noodles and gently toss to coat everything in the creamy sauce. Let it all simmer together for a few minutes until the sauce thickens just enough. Finally, stir in the sour cream until silky smooth and sprinkle chopped fresh Italian parsley over the top for that fresh, herbal burst.
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of freshly chopped Italian parsley is a must; it adds not only a vibrant splash of green but also a light, herbaceous note that lifts the richness. For an extra touch, a little cracked black pepper or even a dusting of smoked paprika can bring warmth and depth to the final presentation.
Side Dishes
This dish is a meal on its own, but pairing it with simple steamed green beans, roasted asparagus, or a crisp garden salad can add a refreshing contrast. For an indulgent touch, buttered or garlic garden peas make a classic, comforting complement that echoes the creamy elements pleasantly.
Creative Ways to Present
For a cozy family dinner, serve this Meatball Stroganoff Recipe in a large, shallow bowl so everyone can dive in. If you want to impress guests, try plating individual portions atop a bed of sautéed spinach or alongside a roasted vegetable medley. It even works beautifully spooned over creamy mashed potatoes for a unique twist!
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to maintain the freshest flavor and texture. When ready to eat, you’ll find the sauce may thicken, so a little gentle reheating with a splash of broth or cream can bring it back to life just as deliciously.
Freezing
This dish freezes well, too. Portion it into freezer-safe containers and store for up to 2 months. To avoid compromising the texture of the noodles, consider undercooking them slightly before freezing. When thawed and reheated, the creamy sauce and meatballs remain wonderfully flavorful and comforting.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to prevent the sauce from sticking or separating. Adding a little broth or cream while warming helps restore the sauce’s luscious consistency. For convenience, microwave reheating works fine—heat in short intervals, stirring in between until warmed through.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! Homemade meatballs work beautifully here and give you full control over flavors and ingredients. Just be sure they are fully cooked and nicely browned before adding to the Stroganoff sauce.
What if I don’t have white wine on hand?
No worries. You can substitute with additional beef broth and a splash of lemon juice or a mild vinegar to mimic the acidity and complexity. This keeps the sauce flavorful without the alcohol.
Can this recipe be made dairy-free?
You can make a dairy-free version by swapping the heavy cream and sour cream with coconut cream or a plant-based cream alternative. Keep in mind this will slightly change the flavor, but it will still be creamy and delicious!
What type of mushrooms work best in Meatball Stroganoff Recipe?
Cremini mushrooms are ideal for their hearty texture and earthy flavor, but you can also use white button mushrooms or a mix of wild mushrooms for more depth and variety.
How can I make this dish gluten-free?
Simply swap the wide egg noodles for gluten-free pasta or even spiralized vegetables like zucchini noodles. Make sure your broth and other ingredients are certified gluten-free to keep this dish safe for gluten-sensitive eaters.
Final Thoughts
This Meatball Stroganoff Recipe is truly a delightful twist on a classic favorite. With its creamy texture, savory meatballs, and rich mushroom sauce, it’s no wonder it becomes an instant crowd-pleaser. I encourage you to give it a try, whether for a cozy weeknight or when you want to impress without fuss. Once you make it, I promise it will hold a special place in your recipe rotation.
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
This Meatball Stroganoff is a comforting, creamy one-pan dish combining tender meatballs, sautéed mushrooms, and wide egg noodles in a savory sour cream sauce with hints of paprika and Dijon mustard. Perfect for a speedy weeknight dinner, it blends classic Stroganoff flavors with the convenience of pre-cooked meatballs for an easy, satisfying meal.
Ingredients
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs
- 16 to 18 ounce package frozen fully cooked meatballs (thawed)
Sauce & Vegetables
- 1 tablespoon olive oil
- 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: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. 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, turning occasionally to get an even color. Once browned, transfer the meatballs to a plate and set aside.
- Sauté Mushrooms: Reduce heat to medium and melt butter in the same skillet. Add the sliced cremini mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 to 6 minutes. Transfer mushrooms to the plate with the meatballs.
- Deglaze with Wine: Return the empty skillet to medium heat and pour in the dry white wine. Bring to a low boil, scraping up any browned bits from the pan to deglaze it. Let it reduce slightly for about 2 minutes.
- Add Broth and Seasonings: Stir in the low sodium beef broth, Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and salt and pepper to taste. Increase heat as needed to bring the mixture to a boil, then simmer for 6 to 7 minutes to reduce and intensify the flavors.
- Combine and Simmer: Lower the heat to medium-low and add the heavy whipping cream, browned meatballs, sautéed mushrooms, and cooked egg noodles to the skillet. Stir to combine and bring the sauce to a gentle simmer. Allow the sauce to cook for a few minutes until slightly thickened.
- Finish with Sour Cream and Parsley: Reduce heat to low and stir in the sour cream until all ingredients are well coated in the creamy sauce. Sprinkle with fresh chopped Italian parsley and serve immediately for best flavor and texture.
Notes
- For best results, do not overcook the egg noodles; they should be al dente to hold their texture in the sauce.
- If you prefer, substitute the white wine with additional beef broth or unsweetened grape juice for a non-alcoholic version.
- Using fully cooked frozen meatballs saves time, but fresh meatballs can be used if desired; just adjust cooking time accordingly.
- To make it lighter, you can substitute half-and-half or whole milk for the heavy cream, though it will be less rich.
