If you’re craving a comforting classic with a twist, this Meatball Stroganoff Recipe is an absolute treasure. Combining tender, savory meatballs with a rich, creamy mushroom sauce and perfectly cooked wide egg noodles, this dish delivers a warm hug in every bite. It’s remarkably simple to prepare yet offers restaurant-quality flavors that will impress family and friends alike. Whether you’re new to stroganoff or a longtime fan, this recipe puts a fun spin on tradition that’s sure to become a new favorite in your dinner rotation.
Ingredients You’ll Need
Every ingredient in this Meatball Stroganoff Recipe plays an essential role, balancing taste, texture, and color perfectly. From earthy mushrooms adding depth to tangy Dijon mustard and Worcestershire sauce creating complex layers, these simple components come together to create magic in your skillet.
- Wide egg noodles (3 cups uncooked): These hold up beautifully under the creamy sauce, delivering the ideal base for the dish.
- Olive oil (1 tablespoon): A subtle fruity aroma to brown the meatballs and bring out richness.
- Frozen fully cooked meatballs (16–18 ounces, thawed): The star protein – already cooked and perfect for quick prep.
- Butter (2 tablespoons): Adds a luscious richness, perfect for sauteing mushrooms until golden.
- Cremini mushrooms (8 ounces, sliced): Provide a meaty texture and deep umami flavor.
- Dry white wine (½ cup): A splash of acidity and brightness to lift the sauce—Pinot Grigio or Sauvignon Blanc work wonderfully.
- Low sodium beef broth (1 ½ cups): Adds savory depth without overpowering the other flavors.
- Dijon mustard (1 tablespoon): Brings a subtle tartness that balances creaminess beautifully.
- Worcestershire sauce (2 teaspoons): Layers in rich, complex umami and a touch of tang.
- Italian seasoning (1 teaspoon): A fragrant blend of herbs enhancing the overall profile.
- Paprika (1 teaspoon): Offers gentle warmth and lovely color; regular paprika works best here.
- Garlic powder (½ teaspoon): A hint of aromatic punch without overpowering.
- Salt and freshly ground black pepper (pinch): To taste, balancing and seasoning every component.
- Heavy whipping cream (¾ cup): Ensures the sauce is luxuriously smooth and velvety.
- Full-fat sour cream (½ cup): Adds tang and creamy texture for that classic stroganoff finish.
- Fresh Italian parsley (1–2 tablespoons, chopped): For a fresh, vibrant garnish and a burst of color.
How to Make Meatball Stroganoff Recipe
Step 1: Perfectly Cook Your Noodles
Start by cooking your wide egg noodles according to the package instructions, aiming for al dente. This ensures the noodles hold their shape and texture when mixed with the creamy sauce later. Once cooked, drain them well so they’re ready to soak up all those flavors.
Step 2: Brown the Meatballs
While the noodles are cooking, heat olive oil over medium-high heat in a large skillet. Add the thawed meatballs and brown them evenly on all sides. This step adds a satisfying caramelized exterior and intensifies their savory flavor. Once browned, transfer the meatballs to a plate and set aside.
Step 3: Cook the Mushrooms to Golden Perfection
In the same skillet, melt butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they become tender and beautifully browned, about 5 to 6 minutes. This deep browning brings out rich umami and adds essential texture. Once done, move the mushrooms to the plate with the meatballs.
Step 4: Deglaze the Pan with Wine
Return the empty skillet to medium heat and pour in the dry white wine. Stir and bring to a low boil to deglaze, scraping up any flavorful browned bits stuck to the pan. Let the wine reduce slightly for about 2 minutes, concentrating its brightness and starting the sauce base.
Step 5: Build the Flavorful Sauce
Now add the low sodium beef broth to the skillet alongside Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper. Whisk it all together and bring the mixture to a boil. Let it cook for 6 to 7 minutes, allowing the liquid to reduce slightly, intensifying the savory, tangy flavors that make this stroganoff unforgettable.
Step 6: Combine and Finish with Cream and Sour Cream
Reduce the heat to medium-low and stir in the heavy whipping cream, browned meatballs, sautéed mushrooms, and cooked noodles. Bring everything to a gentle simmer, allowing the sauce to thicken just a bit and coat every morsel beautifully. Lower the heat to low and fold in the sour cream, stirring until the sauce is smooth and luxuriously creamy. Finish with a sprinkle of fresh chopped Italian parsley before serving immediately.
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of fresh Italian parsley is a simple yet vibrant finishing touch that instantly brightens the dish’s creamy earthiness. For an extra pop, a dusting of paprika on top adds color and subtle warmth, while a few shavings of Parmesan cheese can lend a salty, nutty richness if you’re feeling indulgent.
Side Dishes
This hearty stroganoff pairs wonderfully with simple greens like a crisp Caesar or mixed green salad dressed lightly with lemon vinaigrette to cut through the richness. Steamed or roasted seasonal vegetables such as green beans, asparagus, or broccoli offer a fresh contrast and add nutritional balance to the meal.
Creative Ways to Present
For a fun twist, try serving the meatball stroganoff over creamy mashed potatoes or even cauliflower rice for a lower-carb option. Individual ramekins or shallow bowls serve beautifully for cozy family dinners or casual entertaining—just don’t forget the parsley garnish for that Instagram-worthy look!
Make Ahead and Storage
Storing Leftovers
This Meatball Stroganoff Recipe holds up well in the fridge for up to 3 days. Store it airtight to keep the noodles from absorbing too much sauce and becoming mushy. Storing the sauce and meatballs separately from the noodles can help maintain texture if you’re planning to reheat later.
Freezing
You can freeze the meatballs and sauce mixture for up to 2 months. Thaw overnight in the fridge before reheating is key to preserving the texture and flavor. It’s best to freeze the noodles separately or add fresh noodles after reheating if possible, to keep them from getting soggy.
Reheating
Gently reheat your stroganoff in a saucepan over low heat, stirring frequently to prevent scorching. If the sauce thickens too much, loosen it with a splash of beef broth or cream. Avoid microwaving for best texture, but if you do, stir halfway through to heat evenly.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Homemade meatballs add a personal touch and fresh flavor. Just brown them in the same way and follow the recipe as usual. Make sure they are fully cooked before adding to the sauce to ensure food safety.
What can I substitute for the white wine?
If you prefer not to use wine, you can substitute with additional beef broth combined with a splash of white wine vinegar or lemon juice to mimic the acidity. This keeps the balance of flavors vibrant without alcohol.
Is it possible to make this recipe dairy-free?
Yes! Swap the butter with a dairy-free margarine or oil, use coconut cream or cashew cream in place of heavy cream, and opt for a dairy-free sour cream alternative. The texture and flavor will still be creamy and delicious.
Can I prepare the meatball stroganoff ahead of time?
You can assemble most of the dish in advance but hold off adding sour cream and parsley until just before serving to keep the sauce fresh and vibrant. Reheat gently and stir in these finishing touches right before serving.
What type of noodles work best in this recipe?
Wide egg noodles are traditional and ideal as they soak up the sauce well and provide a pleasing texture. However, pappardelle or even fettucine can be delicious swaps if you want a slight variation.
Final Thoughts
This Meatball Stroganoff Recipe is a joyful celebration of cozy comfort food with a clever twist that makes weeknight dinners feel special. Whipping up tender meatballs in a creamy, flavorful sauce atop perfectly cooked noodles is pure deliciousness you’ll want to share again and again. Trust me, once you try this recipe, it will be a go-to favorite that brings warmth and smiles to your table every time.
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Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Meatball Stroganoff is a comforting and creamy twist on the classic stroganoff dish. Featuring tender meatballs simmered in a savory mushroom and creamy sauce, flavored with Dijon mustard, Worcestershire sauce, and paprika, and served over wide egg noodles, it’s a perfect weeknight dinner that comes together quickly and satisfies the whole family.
Ingredients
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs & Cooking
- 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 (or to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package directions for al dente. Once done, drain the noodles well and set aside.
- Brown the meatballs: While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the thawed meatballs and brown them on all sides. Once browned, transfer the meatballs to a plate and set aside.
- Sauté the mushrooms: In the same empty skillet, melt the butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until the mushrooms are tender and nicely browned, about 5 to 6 minutes. Then transfer the 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 stirring to scrape up any browned bits stuck to the pan. Let the wine reduce slightly by cooking at a low boil for about 2 minutes.
- Build the sauce: Add the low sodium beef broth to the skillet and whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and salt and freshly ground black pepper to taste. Increase heat as needed to bring the mixture to a boil, and cook for 6 to 7 minutes to reduce and concentrate the flavors.
- Simmer with cream, meatballs, and noodles: Lower the heat to medium-low and stir in the heavy whipping cream. Add the browned meatballs, sautéed mushrooms, and the cooked, drained noodles to the skillet. Bring the sauce to a gentle simmer and cook for several minutes until the sauce has slightly thickened.
- Finish with sour cream and parsley: Reduce the heat to low and stir in the sour cream until everything is well coated in the creamy sauce. Stir in the chopped fresh Italian parsley and serve the stroganoff immediately while warm.
Notes
- Use wide egg noodles for a traditional stroganoff texture. Regular pasta shapes can be substituted but may alter the dish’s authenticity.
- If you prefer a non-alcoholic version, substitute the white wine with additional beef broth or a splash of white grape juice with a teaspoon of vinegar.
- For fully cooked meatballs, thaw them before browning to ensure even heating and better browning.
- Adjust seasoning to your taste—additional salt and pepper can be added as needed.
