Description
A creamy and comforting Meatball Stroganoff featuring tender meatballs, sautéed cremini mushrooms, and wide egg noodles tossed in a savory sour cream sauce with hints of mustard and Worcestershire. This quick skillet dinner is perfect for an easy weeknight meal that’s both hearty and full of flavor.
Ingredients
Scale
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs and Mushrooms
- 1 tablespoon olive oil
- 16 to 18 ounce package frozen fully cooked meatballs (thawed)
- 2 tablespoons butter
- 8 ounces cremini mushrooms (sliced)
Sauce
- ½ cup dry white wine (like 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 sour cream (full fat)
Garnish
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook the Noodles: Cook the wide egg noodles according to package directions until al dente. Drain well and set aside.
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add thawed meatballs and brown them evenly, then transfer the meatballs to a plate and set aside.
- Sauté Mushrooms: In the same skillet, melt butter over medium heat. Add 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 the Pan: Return the skillet to medium heat and pour in the white wine. Bring it to a low boil while scraping up any browned bits from the bottom to deglaze the pan. Let the wine cook at a low boil for about 2 minutes to reduce slightly.
- Make the Sauce: Add beef broth to the skillet and whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and salt and pepper to taste. Increase heat as needed to bring to a boil and cook for 6 to 7 minutes until the sauce slightly reduces and flavors intensify.
- Combine and Simmer: Reduce heat to medium-low. Add heavy cream, browned meatballs, mushrooms, and cooked noodles to the skillet. Stir and bring to a simmer, cooking for several minutes until the sauce thickens slightly.
- Finish Sauce: Lower heat to low and stir in sour cream until everything is well coated in the creamy sauce.
- Garnish and Serve: Stir in chopped fresh Italian parsley and serve immediately for a warm, satisfying meal.
Notes
- Use wide egg noodles for an authentic stroganoff texture; you may substitute pappardelle or other wide pasta if unavailable.
- For the white wine, choose a dry wine like Pinot Grigio or Sauvignon Blanc to keep the sauce balanced and not too sweet.
- You can use pre-cooked frozen meatballs for convenience; thaw them before cooking.
- Adjust seasoning with salt and pepper to your taste preference at the end of cooking.
- This recipe can easily be doubled for larger gatherings.
