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
Scale
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
