This meatball stroganoff is a fast and satisfying one-pan meal. It has all the classic flavors of stroganoff, with a creamy mushroom sauce and tender egg noodles, but uses convenient frozen meatballs to get dinner on the table quickly.
Ready in about 30 minutes, this recipe is ideal for busy weeknights. Everything cooks together in one skillet, which means less cleanup and more flavor as the noodles absorb the savory broth.
Why is Meatball Stroganoff a Must-Try?
Cooking everything in one pan means the starch from the noodles helps thicken the sauce naturally.
Using pre-cooked frozen meatballs saves a lot of time and effort without sacrificing flavor.
Stirring in the sour cream at the very end, off the heat, ensures a rich and creamy sauce that doesn’t curdle.
Ingredients for Meatball Stroganoff
• Meatballs: Use your favorite brand of frozen cooked beef meatballs. Turkey or chicken meatballs would also work well.
• Mushrooms: Baby bella (cremini) mushrooms have a deeper flavor than white button mushrooms, but either can be used.
• Sour Cream: Full-fat sour cream will give you the richest, creamiest sauce. Light sour cream works, but avoid fat-free as it can be watery.
• Beef Broth: A low-sodium beef broth lets you control the saltiness of the final dish.
• Egg Noodles: Wide or extra-wide egg noodles are traditional for stroganoff and hold the sauce well.
• Shallot: A shallot adds a mild, sweet onion flavor. You can substitute with 2 tablespoons of finely chopped yellow onion or omit it.
Exact quantities are in the recipe card below.
How to Make Meatball Stroganoff
Step 1: Sauté the Aromatics
Start by melting butter in a large skillet. Add the sliced mushrooms and chopped shallot, cooking them until they are nicely browned and have released their moisture. This step builds the first layer of savory flavor.
Step 2: Simmer the Noodles and Meatballs
Pour in the beef broth and bring it to a boil. Stir in the uncooked egg noodles and the thawed meatballs. Let everything simmer together until the noodles are al dente and have absorbed most of the broth as they cook.
Step 3: Finish with Sour Cream
Once the noodles are cooked and the meatballs are hot, take the skillet off the heat. Let it rest for a few minutes before gently stirring in the room-temperature sour cream. This final step creates the signature creamy stroganoff sauce. Garnish with fresh parsley before serving.
What to Serve with Meatball Stroganoff
This is a complete one-pan meal, but a simple green salad or some steamed green beans on the side would be a nice addition.
Expert Tips for Meatball Stroganoff
Meatball Temperature: For food safety, ensure the pre-cooked meatballs are thoroughly heated to an internal temperature of 160°F (71°C), as they are made from ground meat.
Creamy Sauce: Using room temperature sour cream and stirring it in off the heat helps prevent it from curdling and keeps the sauce smooth.
Thawing Meatballs: You can thaw meatballs quickly in the microwave according to package directions or let them thaw overnight in the refrigerator.
Noodle Cooking: The noodles cook directly in the sauce. If your sauce gets too thick before the noodles are tender, add another splash of beef broth.
How to Store and Freeze Meatball Stroganoff
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well once the sour cream is added. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce. Avoid the microwave, as it can make the noodles mushy and the sauce separate.
Meatball Stroganoff Recipe FAQs
Can I use homemade meatballs?
Yes, you can use homemade meatballs. Just make sure they are fully cooked before adding them to the skillet, as the simmering time is designed to heat them through, not cook them from raw.
Can I make this gluten-free?
Yes, substitute gluten-free egg-style noodles and use certified gluten-free meatballs. Also check that your beef broth is gluten-free. The cooking time for the noodles may vary, so follow the package directions.
My sauce curdled. What went wrong?
The sauce likely curdled because it was too hot when the sour cream was added. Be sure to remove the pan from the heat and let it cool for a few minutes. Using room temperature, full-fat sour cream also helps prevent this.
Meatball Stroganoff
Ingredients
- 4 tbsp unsalted butter 60g
- 8 oz baby bella mushrooms sliced, 225g
- 1 medium shallot finely chopped
- 4 cups beef broth 960 ml
- 4 cups uncooked wide egg noodles about 6 oz / 170g
- 24 frozen cooked beef meatballs thawed, about 1 lb / 450g
- 2/3 cup sour cream at room temperature, 160g
- 1/4 tsp salt plus more to taste, 1g
- 1/4 tsp black pepper 1g
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Melt the butter in a large skillet or Dutch oven over medium-high heat.
- Add the sliced mushrooms and chopped shallot. Cook, stirring often, for 5 to 7 minutes, until the mushrooms are browned and tender.
- Season the mushrooms with salt and pepper.
- Pour in the beef broth. Add the egg noodles and thawed meatballs, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to medium. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
- Confirm the meatballs are heated through to an internal temperature of 160°F (71°C) using an instant-read thermometer.
- Remove the skillet from the heat and let it stand for 3 to 5 minutes to cool slightly.
- Gently stir in the room-temperature sour cream until the sauce is smooth and creamy. Do not return the pan to the heat.
- Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley.
Notes
