Description
This comforting Meatball Stroganoff recipe combines tender precooked meatballs with a creamy, savory sauce made from a rich beef broth base and sour cream. Served over tender egg noodles and garnished with fresh parsley, it’s a quick and hearty meal perfect for any weeknight dinner.
Ingredients
Scale
Meatballs and Seasonings
- 1½ lbs precooked meatballs (frozen or thawed)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
Pasta and Garnish
- 10–12 oz medium egg noodles
- Fresh or dried parsley, for garnish
Instructions
- Cook noodles: In a large pot, bring water to a boil and cook the egg noodles according to package instructions until tender. Drain the noodles thoroughly and set them aside while you prepare the sauce and meatballs.
- Season meatballs: Heat a large skillet over medium heat. Add the precooked meatballs and sprinkle them evenly with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Cook the meatballs until they are browned and heated through if they were not already warm. Remove them from the skillet and set aside.
- Make roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook the mixture for 1 to 2 minutes, stirring constantly to form a smooth roux without letting it brown.
- Add broth & flavor: Gradually whisk in the beef broth until the mixture is smooth and free of lumps. Stir in the Worcestershire sauce and Dijon mustard. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly.
- Add sour cream & meatballs: Reduce the heat to low, then stir in the sour cream until fully incorporated into the sauce. Return the meatballs to the skillet, gently stirring to coat them with the sauce. Simmer for an additional 3 to 4 minutes to ensure the meatballs are heated through and the flavors meld.
- Combine & serve: Toss the cooked egg noodles with the meatball stroganoff sauce directly in the skillet, or serve the meatballs and sauce spooned generously over the noodles on individual plates. Garnish with fresh or dried parsley and serve immediately while hot.
Notes
- You can use frozen meatballs straight from the freezer, just allow extra time to heat them thoroughly before adding the sauce.
- For a lighter version, substitute sour cream with Greek yogurt, but add it off heat to prevent curdling.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your beef broth and meatballs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this dish gluten-free, use a gluten-free flour blend for the roux and gluten-free noodles.
