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)

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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.