If you’ve ever dreamed of combining the cozy comfort of meatballs with the creamy, tangy elegance of stroganoff, then you’re going to fall head over heels for this Meatball Stroganoff Recipe. It’s a remarkable twist on two beloved classics, delivering juicy meatballs swimming in a luscious mushroom and sour cream sauce, perfectly coating tender egg noodles. Whether you’re cooking for family or craving a satisfying weeknight dinner, this dish strikes the perfect balance of rich flavor and effortless preparation, making sure every bite feels like a warm hug.
Ingredients You’ll Need
Gathering simple, yet impactful ingredients is the secret to nailing this recipe. Each component plays a role, from the tender egg noodles providing a hearty base, to the cremini mushrooms adding earthiness, and the combination of sour cream and Dijon mustard layering in tang and creaminess. Let’s break down exactly what you’ll need to create this mouthwatering Meatball Stroganoff Recipe.
- 3 cups uncooked wide egg noodles: These noodles cook up silky and provide the perfect canvas for the rich sauce.
- 1 tablespoon olive oil: Helps brown the meatballs beautifully without sticking.
- 16 to 18 ounces frozen fully cooked meatballs (thawed): Saves time and ensures tender, flavorful meat in every bite.
- 2 tablespoons butter: Adds richness and helps sauté the mushrooms to perfection.
- 8 ounces cremini mushrooms (sliced): Bring a deep, robust flavor and meaty texture to the sauce.
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc): Adds subtle acidity and depth to deglaze the pan.
- 1 ½ cups low sodium beef broth: Builds the flavorful base of the sauce without overpowering saltiness.
- 1 tablespoon Dijon mustard: A mild heat and slight tang that lifts the sauce wonderfully.
- 2 teaspoons Worcestershire sauce: Adds umami and complexity, enriching the meat and sauce flavors.
- 1 teaspoon Italian seasoning: A herb blend that brings an aromatic, savory note.
- 1 teaspoon paprika: Adds warmth and subtle color—it’s best to use regular, not smoked paprika here.
- ½ teaspoon garlic powder: Boosts the savory notes without overpowering.
- Pinch salt and freshly ground black pepper: To taste, these balance and enhance all the other flavors.
- ¾ cup heavy whipping cream: Creates a silky, luscious texture that makes the sauce irresistible.
- ½ cup full-fat sour cream: Gives the stroganoff its classic tang and creaminess.
- 1 to 2 tablespoons fresh Italian parsley (chopped): Adds a fresh, herbal brightness for a finishing touch.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the egg noodles
Start by cooking the wide egg noodles according to the package instructions until they’re perfectly al dente. This ensures the noodles hold their shape and texture under that rich sauce. Once cooked, drain them well and set aside so they’re ready to soak up all that delicious stroganoff goodness.
Step 2: Brown the meatballs
Heat the olive oil in a large skillet over medium-high heat, then add your thawed meatballs. Browning them gives the meatballs a lovely caramelized crust which adds depth to the final dish. Once browned on all sides, transfer them to a plate and keep them aside for the next step.
Step 3: Sauté the mushrooms
In the same skillet, melt the butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they’re tender and golden brown—this usually takes about 5 to 6 minutes. This stage is key for developing a deep, earthy flavor that anchors the sauce. Then, set the mushrooms aside with the meatballs.
Step 4: Deglaze with white wine
Return the empty skillet to medium heat and pour in the dry white wine. Bring it to a low boil while stirring to scrape up all those flavorful browned bits off the bottom of the pan. Let the wine reduce slightly for about 2 minutes, which intensifies the flavor and adds a subtle acidity that balances the richness.
Step 5: Build the sauce
Next, add the beef broth along with the Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper. Whisk everything together and bring to a boil, then let it cook for 6 to 7 minutes until it reduces slightly and the flavors concentrate beautifully. This step is where your sauce really comes to life with complex layers of savory notes.
Step 6: Finish with cream and combine
Lower the heat to medium-low and stir in the heavy cream, browned meatballs, sautéed mushrooms, and cooked noodles. Let everything simmer gently for a few minutes so the sauce thickens just right and coats the meatballs and noodles luxuriously. Finally, reduce the heat to low and stir in the sour cream until the sauce is velvety smooth. Sprinkle with fresh Italian parsley for a pop of color and fresh flavor before serving immediately.
How to Serve Meatball Stroganoff Recipe
Garnishes
Fresh Italian parsley is the classic, simple garnish that brightens up the deep flavors of this dish. You could also sprinkle a bit of freshly grated Parmesan cheese or finely chopped chives for extra flavor and a touch of elegance. These garnishes aren’t just pretty—they add subtle bursts of freshness that elevate every bite.
Side Dishes
While the egg noodles bring enough heartiness, pairing this Meatball Stroganoff Recipe with a crisp green salad or steamed vegetables like green beans or broccoli offers a lovely contrast in texture and freshness. Garlic bread or crusty rolls are excellent for mopping up every bit of that creamy sauce, making sure nothing goes to waste.
Creative Ways to Present
For a slightly fancy twist, you can serve the meatballs and sauce over mashed potatoes or even creamy polenta instead of noodles. Another fun idea is plating the stroganoff in shallow bowls topped with a sprinkle of toasted walnuts or crispy fried onions for unexpected texture. It’s a versatile dish that’s easy to make your own.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Meatball Stroganoff Recipe will keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting overnight, making it just as delicious reheated. Just be sure to cool it completely before refrigerating to maintain the best texture.
Freezing
If you want to freeze leftovers, transfer the stroganoff to a freezer-safe container and freeze for up to 2 months. To prevent separation when thawing, consider leaving out the sour cream until reheating or stirring it in fresh after thawing. Freezing is a great way to have a ready-made comfort meal on hand for busy days.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to keep everything creamy and smooth. If the sauce thickens too much, add a splash of beef broth or cream to loosen it back up. Avoid microwaving at high heat to prevent curdling, and instead, take your time warming up for the best texture and flavor.
FAQs
Can I use homemade meatballs instead of frozen ones?
Absolutely! Homemade meatballs work wonderfully in this recipe and can add an extra personal touch. Just brown them thoroughly and adjust cooking times if needed to ensure they’re cooked through before adding them to the sauce.
Is there a good substitute for white wine in this recipe?
If you prefer not to use wine, you can substitute it with more beef broth and a splash of white wine vinegar or lemon juice to mimic the acidity and brightness the wine provides in the sauce.
Can I make this recipe dairy-free?
Yes, with a few swaps! Use a dairy-free sour cream and heavy cream alternative such as coconut cream or cashew cream. The sauce might be slightly different in texture, but the delicious essence of the dish remains.
How can I make this recipe spicier?
To add a kick, incorporate some crushed red pepper flakes or a dash of cayenne pepper along with your paprika. You can adjust the spice level to your taste and it complements the creaminess wonderfully.
What’s the best way to reheat without drying out the meatballs?
Reheat gently on the stove with a bit of extra broth or cream added, stirring occasionally. This helps maintain moisture and keeps the meatballs tender and juicy while warming evenly.
Final Thoughts
This Meatball Stroganoff Recipe is pure comfort in a bowl, blending familiar flavors with a fresh twist that feels both special and easy to prepare. I can’t wait for you to try it and make it a regular in your dinner rotation—getting cozy with its creamy sauce and hearty meatballs is truly a culinary hug you deserve. Enjoy every savory, creamy bite!
Print
Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Meatball Stroganoff recipe combines tender meatballs with a creamy, flavorful mushroom sauce served over wide egg noodles. The dish features a savory blend of Dijon mustard, Worcestershire sauce, and paprika, enriched with cream and sour cream for a rich and comforting meal perfect for a satisfying dinner.
Ingredients
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs and Sauce
- 1 tablespoon olive oil
- 16 to 18 ounce package frozen fully cooked meatballs (thawed)
- 2 tablespoons butter
- 8 ounces cremini mushrooms (sliced)
- 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 (or to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook Noodles: Cook the egg noodles according to package directions for al dente, then drain well to prepare the base for the stroganoff.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the thawed meatballs evenly, then transfer them to a plate and set aside for later use.
- Sauté Mushrooms: In the same empty skillet, melt butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and nicely browned, about 5 to 6 minutes. Transfer the mushrooms to the plate with the meatballs.
- Deglaze Pan: Return the skillet to medium heat. Pour in the dry white wine and bring to a low boil, stirring to deglaze and scrape up any browned bits from the pan. Let it boil gently for about 2 minutes to reduce slightly.
- Make Sauce Base: Add the low sodium beef broth, Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper to the skillet. Increase heat as needed to bring the mixture to a boil. Let it cook for 6 to 7 minutes to thicken slightly and deepen the flavors.
- Combine and Simmer: Reduce heat to medium-low. Add the heavy whipping cream, browned meatballs, sautéed mushrooms, and cooked egg noodles to the skillet. Bring the sauce to a gentle simmer and cook for several minutes until it slightly thickens.
- Finish Stroganoff: Lower the heat to low and stir in the sour cream until the sauce is smooth and well combined. Add chopped fresh Italian parsley, mix thoroughly, and serve the stroganoff immediately while hot.
Notes
- Use wide egg noodles for the authentic stroganoff texture, but other pasta types can be substituted if desired.
- For a non-alcoholic version, replace the dry white wine with additional beef broth or white grape juice.
- Make sure to brown the meatballs well to develop deep flavor.
- Adjust seasoning with salt and pepper to taste before serving.
