Beef stroganoff is the kind of hearty, classic comfort food that makes you feel instantly warm and cozy. But the traditional recipe can take a while to cook, which isn’t always possible on a busy weeknight. This quick and creamy meatball stroganoff takes all the rich, savory flavor of the original and makes it weeknight-friendly by using frozen meatballs. It’s a smart shortcut that saves you time without sacrificing any of the delicious, creamy goodness.
This recipe is a true lifesaver for those nights when you need a satisfying dinner fast. The meatballs are already pre-cooked, so all you have to do is brown them and build a simple, velvety mushroom sauce right in the same pan. It’s a nostalgic, foolproof meal that brings a smile to everyone’s face, and you’ll love how easy it is to get a delicious dinner on the table.
Why You’ll Love This Recipe
- Super Fast: Using pre-cooked meatballs and a quick-simmering sauce means this meal is ready in under 30 minutes.
- Kid-Friendly: What kid doesn’t love meatballs? This is a great way to get them to eat a hearty, home-cooked meal.
- Rich and Creamy: The sauce is incredibly savory and velvety, with a classic tang from the sour cream and Dijon mustard.
- One-Pan Wonder: Everything but the pasta cooks in one large skillet, making cleanup a breeze.
- Perfectly Nostalgic: It has all the comforting flavor of a classic beef stroganoff, reminding you of a delicious childhood meal.
Ingredients
- 1 tbsp (15 g) butter or olive oil
- 1 lb (450 g) frozen, fully-cooked meatballs
- 1 large yellow onion, chopped
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp (15 g) all-purpose flour
- 3 cups (720 ml) low-sodium beef broth
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup (120 g) full-fat sour cream
- 12 oz (340 g) dry egg noodles
- Fresh parsley, chopped for garnish (optional)
Equipment
- Large, deep skillet or Dutch oven (at least 5-quart capacity)
- Whisk
- Wooden spoon or spatula
- Large pot for cooking pasta
- Measuring cups and spoons
Step-by-Step Instructions
- Brown the Meatballs: Heat the butter or olive oil in a large skillet or Dutch oven over medium-high heat. Add the frozen meatballs and cook, turning occasionally, for 5-7 minutes until they are browned and heated through. Remove the meatballs from the skillet and set them aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and sliced mushrooms. Cook over medium heat, stirring occasionally, for 5–7 minutes until the onions are soft and the mushrooms are tender and have released their liquid.
- Make the Sauce Base: Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the mushrooms and onions and stir to coat. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Add Liquids & Seasoning: Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Whisk until the sauce is smooth. Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika. Bring the sauce to a simmer. Return the browned meatballs to the skillet.
- Simmer and Cook Pasta: Reduce the heat to low, cover the pan, and let the meatballs and sauce simmer for about 5-10 minutes, allowing the flavors to meld. While the sauce is simmering, cook the egg noodles in a separate large pot of salted boiling water according to package directions until al dente.
- Add Sour Cream: Turn off the heat under the skillet. Add the sour cream to the sauce and whisk it in until it is completely smooth and creamy. Important: Do not add the sour cream to a boiling sauce, as it will curdle.
- Serve: Season the finished sauce with salt and pepper to taste. Drain the cooked egg noodles and divide them among bowls. Top with a generous amount of the meatball stroganoff. Garnish with fresh parsley if desired and serve immediately.
Substitutions and Variations
- Meatballs: You can easily use turkey meatballs or chicken meatballs for a lighter version. For a vegetarian option, use plant-based “meatballs” or even large chunks of roasted portobello mushrooms.
- Pasta: While egg noodles are the classic choice, this dish is also delicious with other pasta shapes like rotini, penne, or fusilli. You could also serve it over mashed potatoes or rice.
- Cheese: For a cheesier flavor, stir in a handful of shredded Swiss cheese or gruyère when you add the sour cream.
- Extra Veggies: You can easily stir in a cup of frozen peas or diced carrots at the end of the simmering process.
Pro Tips and Common Mistakes to Avoid
- Don’t Let the Sauce Boil with Sour Cream: This is the most critical tip. The acid in sour cream can cause it to curdle if added to a hot, boiling liquid. Always turn off the heat before stirring it in.
- Mushrooms are Key: Don’t skip the mushrooms! They add a rich, earthy flavor that is essential for a classic stroganoff.
- Taste Before Seasoning: The saltiness of beef broth and meatballs can vary, so it’s best to taste the finished sauce before adding extra salt.
- Use Full-Fat Sour Cream: Low-fat or fat-free sour cream is more likely to curdle. Full-fat sour cream will give you the best, creamiest results.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can make the sauce ahead of time, but wait to add the sour cream until you’re ready to serve. Store the sauce and meatballs in an airtight container in the refrigerator for up to 2 days.
- Storage: Let leftovers cool completely before storing in an airtight container in the refrigerator for 3-4 days. The pasta will absorb some of the sauce over time, so you may need to add a splash of milk or broth when reheating.
- Freezing: The sauce and meatballs freeze well, but the sour cream can separate and become grainy when thawed. It’s best to prepare the sauce up to the point of adding the sour cream, then freeze. When ready to use, thaw and reheat, then stir in the sour cream at the end. It can be frozen for up to 3 months.
- Reheating: The best way to reheat is on the stovetop in a saucepan over low heat. Add a splash of milk or broth and stir gently until warmed through. You can also use a microwave, but reheat in short bursts and stir often.
Serving Suggestions
This meal is a complete comfort food classic! Serve it over a bed of warm egg noodles, mashed potatoes, or even rice. A simple side of steamed broccoli or a fresh green salad would be a perfect complement to balance the richness of the sauce.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups of stroganoff with noodles
- Calories: 610 kcal
- Protein: 32 g
- Fat: 29 g
- Carbohydrates: 54 g
Note: These are approximations and can vary based on specific brands of meatballs and ingredients used.
FAQs
Q: Can I use fresh meatballs instead of frozen?
A: Yes, you can! You’ll need to brown them in the skillet until they are cooked through. Depending on the size, this could take 10-15 minutes. Once they are fully cooked, you can remove them and proceed with the recipe as written.
Q: Why did my sauce curdle?
A: The most common reason is adding the sour cream to a sauce that is too hot. The heat can cause the sour cream to separate. To prevent this, always turn off the heat and let the sauce cool for a minute or two before you stir in the sour cream.
Q: What if I don’t have Dijon mustard?
A: Dijon mustard adds a nice tang to the sauce that is key to the stroganoff flavor. If you don’t have it, you can use a little bit of yellow mustard, but the flavor won’t be as complex. A dash of white vinegar or a squeeze of lemon juice can also add a hint of acidity.
Q: Can I add more vegetables?
A: Absolutely! This is a great recipe for adding more veggies. You can add chopped carrots and celery with the onions and mushrooms, or stir in frozen peas at the end to add some color and nutrition.
Q: Why is my sauce not thickening?
A: This usually means you need to let it simmer for a few more minutes. The flour in the roux needs time to work its magic. If you are in a rush, you can make a quick slurry by whisking 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stirring it into the simmering sauce.
Quick and Creamy Meatball Stroganoff
Equipment
- Large skillet or Dutch oven
- Whisk
- Wooden spoon or spatula
- Large pot (for pasta)
- Measuring cups and spoons
Ingredients
- 1 tbsp butter or olive oil
- 1 lb frozen, fully-cooked meatballs
- 1 large yellow onion, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups low-sodium beef broth
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/2 cup full-fat sour cream
- 12 oz dry egg noodles
- Fresh parsley, chopped (optional)
Instructions
- Heat butter or oil in a large skillet. Brown frozen meatballs for 5–7 minutes, then set aside.
- Add onion and mushrooms to the skillet. Cook 5–7 minutes until tender.
- Add garlic and cook 1 minute. Stir in flour and cook 1–2 minutes to form a roux.
- Whisk in beef broth gradually. Stir in Dijon, Worcestershire, and paprika. Return meatballs to skillet and simmer.
- Meanwhile, cook egg noodles in salted boiling water until al dente. Drain.
- Turn off heat. Stir sour cream into the sauce until creamy and smooth.
- Serve stroganoff over noodles. Garnish with parsley if desired.
