Description
This Easy Meatball Stroganoff is a comforting and hearty dish featuring tender precooked meatballs simmered in a creamy, flavorful sauce made with beef broth, sour cream, and classic seasonings, served over perfectly cooked egg noodles. With simple prep and quick cooking, it’s a perfect weeknight dinner for the whole family.
Ingredients
Scale
Meatballs and Seasoning
- 1 1/2 lbs precooked meatballs (frozen or thawed)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
Sauce
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup sour cream
Pasta and Garnish
- 10-12 oz medium egg noodles
- Fresh or dried parsley, for garnish
Instructions
- Cook the egg noodles: Heat a large pot of water on the stove and cook the egg noodles according to the package directions until al dente. Drain and set aside.
- Make the roux: Heat a large skillet over medium-high heat. Add 3 tablespoons of butter. Once melted, whisk in 3 tablespoons of flour. Stir constantly and cook the mixture for at least one minute to eliminate raw flour taste.
- Prepare the sauce: Gradually add 2 cups of beef broth to the roux while stirring to avoid lumps. Season the sauce with salt, pepper, Italian seasoning, garlic powder, and onion powder. Continue cooking until the sauce thickens. Then stir in 1 tablespoon Dijon mustard and 2 tablespoons Worcestershire sauce for depth of flavor.
- Heat the meatballs: Add the frozen or thawed precooked meatballs to the skillet with the sauce. Cover with a lid and reduce the heat slightly. Let the meatballs warm through thoroughly, about 8-10 minutes.
- Finish the stroganoff: Remove the skillet from heat. Stir in 1 cup of sour cream until smooth and fully incorporated. Add the cooked egg noodles to the skillet and toss gently to combine all the ingredients evenly.
- Garnish and serve: Sprinkle fresh or dried parsley on top for a pop of color and freshness. Serve immediately and enjoy your creamy, easy meatball stroganoff.
Notes
- You can use frozen meatballs straight from the freezer; just increase heating time to ensure they are hot throughout.
- For a lighter version, substitute Greek yogurt for sour cream.
- Adding mushrooms to the sauce can enhance the classic stroganoff flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet on low heat.
