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
Scale
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.
