Quick and Creamy Meatball Stroganoff
This quick meatball stroganoff gives you all the rich, creamy comfort of the classic dish, but with a clever shortcut—frozen meatballs! Ready in under 30 minutes, it’s the perfect weeknight dinner full of flavor and nostalgia.
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.
Notes
Turn off the heat before stirring in sour cream to prevent curdling. Use full-fat sour cream for best results. Pair with egg noodles or mashed potatoes for a cozy, hearty meal.
Nutrition
Calories: 610kcalCarbohydrates: 54gProtein: 32gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 890mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 6mgCalcium: 90mgIron: 3.8mg
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