This creamy meatball stroganoff is comfort food at its finest. Best of all, it is easy to prepare with frozen or homemade meatballs!
Making a traditional stroganoff with meatballs adds a flavorfully meaty twist to this Midwestern dinner classic. Juicy meatballs are the perfect addition to the rich sour cream sauce loaded with sauteed mushrooms and onions!
Ingredients & Substitutions
- Butter
- Sliced mushrooms - White button mushrooms or baby bella mushrooms are both great choices.
- Large onion - A yellow onion or Vidalia onion can be used.
- Garlic cloves - Garlic powder can be substituted.
- All-purpose flour
- Meatballs - Frozen precooked meatballs, or homemade meatballs can be used.
- Beef broth - Beef stock can be substituted.
- Worcestershire sauce
- Sour cream
- Salt and fresh ground black pepper
- Egg noodles - You can substitute your favorite noodles or mashed potatoes.
How to make it
Make this hearty meatball stroganoff recipe by first boiling the egg noodles in a large pot of salted water according to the package instructions. Then drain and set aside.
While the noodles are cooking, melt the butter in a separate large skillet and add the sliced mushrooms and onions. Sauté until they are tender and beginning to brown. Add the garlic and cook an additional minute.
Reduce the heat to medium low and sprinkle flour over the mixture. Stir continuously for 2 minutes to prevent the flour from scorching, then add the beef broth and Worcestershire sauce gradually, while continuing to stir.
Add the cooked meatballs to the skillet and bring the creamy sauce to a simmer. Cook until the meatballs are heated through and the stroganoff sauce has thickened. Then remove the pan from the heat and stir in the sour cream.
Serve immediately over tender egg noodles, with a side of green beans or Brussels sprouts.
Storing and Reheating Leftovers
Leftover meatball stroganoff should be kept in an airtight container and refrigerated for up to one week. It is best to keep the noodles in a separate container so they don't get soggy sitting in the sauce. Everything can be reheated in the microwave until warmed through.
Meatball Stroganoff
Ingredients
- ¼ cup butter
- 16 ounces fresh mushrooms sliced
- 1 large yellow onion sliced
- 3 cloves garlic minced
- ¼ cup flour
- 1 ½ pounds meatballs precooked
- 1 ½ cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup sour cream
- Salt and fresh ground black pepper to taste
- 12 ounce bag of egg noodles
Instructions
- Boil a large pot of salted water and cook the egg noodles according to package instructions. Then drain and set aside. (Tossing the noodles in oil will prevent them from clumping while they sit)
- Melt butter in a saute pan over medium heat. Add the sliced onions and mushrooms. Cook, stirring occasionally, for 6-8 minutes, or until the onions are softened and translucent and the mushrooms have released their liquid and begun to brown. Add the minced garlic and cook for 1 more minute, or until fragrant.
- Reduce the stovetop to medium-low heat. Sprinkle flour over the mushroom-onion mixture. Stir continually for 1-2 minutes to cook out the raw flour taste and form a roux. Stir in the beef broth and Worcestershire sauce gradually while scraping up any browned bits from the bottom of the pan.
- Return the meatballs to the skillet and bring to a simmer until the meatballs are heated through and the sauce has thickened to a gravy consistency. Then remove the saute pan from heat and stir in the sour cream. Season the meatball mixture with salt and black pepper to taste. Serve immediately over egg noodles.
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