If you’re craving a comforting dish that feels like a warm hug on a plate, this Meatball Stroganoff Recipe is about to become your new favorite. Imagine tender, savory meatballs swimming in a luscious, creamy sauce infused with beef broth, tangy Dijon mustard, and a hint of Worcestershire. Paired with perfectly cooked egg noodles, it’s an irresistible combination of hearty and smooth textures that comes together in just 30 minutes. This recipe transforms simple ingredients into a soul-soothing meal that everyone will love.
Ingredients You’ll Need
Each ingredient in this Meatball Stroganoff Recipe plays a crucial role—whether it’s building flavor, adding richness, or balancing textures. The ingredients are straightforward but thoughtfully combined to create a dish that feels both familiar and special.
- 1½ lbs precooked meatballs: Using precooked save time while still delivering juicy, flavorful bites.
- ½ teaspoon salt: Enhances all the flavors without overpowering the dish.
- ½ teaspoon black pepper: Adds just the right touch of mild heat.
- 1 teaspoon Italian seasoning: Brings an herby brightness that complements the creamy sauce.
- 1 teaspoon garlic powder: Infuses savory depth without overwhelming the palate.
- 1 teaspoon onion powder: Balances the garlic with a subtle sweetness.
- 3 tablespoons butter: Creates a rich base for the roux and smooth sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce to the perfect velvety texture.
- 2 cups beef broth: Provides a hearty, meaty foundation for the sauce’s flavor.
- 2 tablespoons Worcestershire sauce: Adds tangy umami punch and depth.
- 1 tablespoon Dijon mustard: Gives the sauce a subtle sharpness that lifts the dish.
- 1 cup sour cream: Makes the sauce luscious and creamy with a gentle tang.
- 10–12 oz medium egg noodles: Ideal for soaking up all that delicious sauce.
- Fresh or dried parsley: A pop of color and fresh herbal note to finish the dish.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Noodles
Start by boiling the egg noodles according to the package instructions until they’re perfectly tender but still have a slight bite. Drain them well and set aside so they’re ready to soak up that flavorful stroganoff sauce later.
Step 2: Season and Brown the Meatballs
Heat a large skillet over medium heat and add your precooked meatballs. Sprinkle them evenly with salt, black pepper, Italian seasoning, garlic powder, and onion powder. This step is key for boosting flavor, giving the meatballs a savory crust, and warming them through if they’re frozen or chilled.
Step 3: Make the Roux
With the skillet still hot, melt the butter. Whisk in the all-purpose flour and cook it for 1 to 2 minutes. This bubbling mixture, called a roux, will thicken your sauce beautifully without leaving a floury taste.
Step 4: Add Broth and Flavorings
Slowly pour in the beef broth while whisking constantly to keep things silky smooth. Stir in Worcestershire sauce and Dijon mustard to enrich the flavor. Let everything simmer for 4 to 5 minutes until the sauce thickens to a comforting, coat-the-back-of-a-spoon consistency.
Step 5: Stir in Sour Cream and Meatballs
Lower the heat to prevent curdling, then add the sour cream into the sauce, stirring gently until fully combined and creamy. Return your meatballs to the pan and allow them to simmer in the sauce for another 3 to 4 minutes. This lets all those flavors mingle and makes sure the meatballs are heated through perfectly.
Step 6: Combine and Serve
Finally, toss the cooked noodles with the meatball-filled stroganoff sauce or simply spoon the rich sauce and meatballs over a bed of noodles. Sprinkle with fresh or dried parsley for a lovely contrast of color and a dash of freshness that brightens every bite.
How to Serve Meatball Stroganoff Recipe
Garnishes
Fresh parsley is a classic for a reason—it adds a vibrant green pop and a mild herbal note that cuts through the richness of the stroganoff. For an extra touch, try some freshly cracked black pepper or a sprinkle of smoked paprika to add a little subtle warmth and extra color.
Side Dishes
This dish is satisfying on its own but pairs wonderfully with a simple green salad dressed with a lemon vinaigrette for a bright counterbalance. Roasted vegetables like asparagus or green beans with garlic also work beautifully to bring some texture variety and fresh flavor to the table.
Creative Ways to Present
For a family-style feast, serve the meatball stroganoff in a warm, deep serving dish with noodles on the side so everyone can assemble their plates just the way they like. Alternatively, try layering the noodles, sauce, and meatballs in individual bowls and topping each with a bit of grated cheese or crispy fried onions for a fun twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover meatball stroganoff in an airtight container and store it in the refrigerator. It will keep well for up to 3 days while maintaining its creamy texture and robust flavors, making for easy and satisfying next-day meals.
Freezing
If you want to save this deliciousness for even longer, freeze the meatball stroganoff in freezer-safe containers or bags. To keep the noodles from getting mushy, store them separately if possible. Properly frozen, it can last up to 2 months and be ready whenever you crave a comforting meal.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent the sour cream from separating. Adding a splash of beef broth or water can help loosen the sauce if it thickens too much. Avoid the microwave if you’re aiming for the creamiest texture, but it works fine when you’re in a hurry.
FAQs
Can I make this Meatball Stroganoff Recipe with homemade meatballs?
Absolutely! Homemade meatballs add a lovely personal touch. Just make sure they are cooked through before adding to the sauce or cook them gently in the sauce until done.
What if I don’t have sour cream on hand?
You can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy tang, but add it off the heat to prevent curdling and keep that velvety finish.
Is it possible to make this gluten-free?
Yes! Use gluten-free flour or cornstarch for the roux and swap the regular noodles for your favorite gluten-free pasta. The dish will be just as comforting and delicious.
Can I use ground beef instead of meatballs?
Definitely, you can brown ground beef and season it similarly for a quicker, less fussy version that still tastes fantastic.
How spicy is the Meatball Stroganoff Recipe?
This recipe is mild and family-friendly, but you can add some crushed red pepper flakes or cayenne for a bit of heat if you’d like to kick things up.
Final Thoughts
This Meatball Stroganoff Recipe is truly a heartwarming meal that brings comfort and flavor to your table with minimal fuss. Whether for a busy weeknight or a cozy weekend dinner, it’s the kind of dish you’ll come back to again and again. Give it a try—you might just discover your new favorite go-to comfort food.
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Meatball Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This comforting Meatball Stroganoff recipe features tender precooked meatballs simmered in a creamy, tangy sauce made with sour cream, Dijon mustard, and Worcestershire sauce, served over hearty egg noodles. Ready in just 30 minutes, this dish combines familiar flavors in a quick and easy stovetop meal perfect for weeknights.
Ingredients
Main Ingredients
- 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
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 10–12 oz medium egg noodles
- Fresh or dried parsley (for garnish)
Instructions
- Cook noodles: In a large pot, cook the egg noodles according to the package instructions. Once done, drain the noodles thoroughly and set them aside while you prepare the sauce and meatballs.
- Season meatballs: Heat a large skillet over medium heat and add the precooked meatballs. Sprinkle them evenly with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Cook the meatballs until they are browned on the outside and heated through if they aren’t already warm. Remove meatballs from skillet and set aside.
- Make roux: In the same skillet, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook the mixture for 1 to 2 minutes to form a roux, which will help thicken the sauce.
- Add broth & flavor: Slowly whisk in the beef broth to the roux mixture until smooth. Then stir in the Worcestershire sauce and Dijon mustard. Allow the sauce to simmer gently for about 4 to 5 minutes until it thickens slightly.
- Add sour cream & meatballs: Reduce the heat to low and stir in the sour cream until fully incorporated. Return the browned meatballs back to the skillet and simmer gently for 3 to 4 minutes, allowing the flavors to meld and the meatballs to heat through completely.
- Combine & serve: Toss the cooked egg noodles with the creamy meatball sauce, or serve the meatballs and sauce spooned over the noodles. Garnish the dish with fresh or dried parsley and serve hot for a satisfying meal.
Notes
- Use precooked meatballs for a quick and convenient meal; homemade can work but adjust cooking times accordingly.
- If sauce gets too thick, add a little extra beef broth to reach desired consistency.
- For a lighter dish, substitute sour cream with Greek yogurt, but add it off the heat to prevent curdling.
- Fresh parsley adds bright color and flavor, but dried parsley works well in a pinch.
- Egg noodles can be replaced with other pasta shapes if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
