If you’re craving a cozy, comforting dinner that tastes like a warm hug on a plate, look no further than this incredible Meatball Stroganoff Recipe. Combining tender meatballs simmered in a rich, creamy sauce with the earthiness of mushrooms and the perfect hint of paprika and Dijon mustard, this dish is an absolute showstopper that elevates the classic stroganoff into a family favorite. Whether you want a quick weeknight meal or an impressive dish to serve guests, this recipe brings together simple ingredients and straightforward steps that deliver big, soulful flavor every time.
Ingredients You’ll Need
Each ingredient in this Meatball Stroganoff Recipe has been thoughtfully chosen to create a harmony of flavors and textures that make the dish so unforgettable. From the hearty egg noodles to the tangy splash of white wine, every component plays a vital role in building layers of taste and creaminess.
- 3 cups uncooked wide egg noodles: These noodles are perfect for soaking up the luscious sauce while providing a tender, yet slightly firm bite.
- 1 tablespoon olive oil: Used to brown the meatballs, adding a lovely caramelized flavor.
- 16 to 18 ounces frozen fully cooked meatballs (thawed): The star of the dish, they bring meaty richness and convenience.
- 2 tablespoons butter: Melts into the mushrooms to give them a silky texture and deep flavor.
- 8 ounces cremini mushrooms (sliced): These add a savory earthiness and wonderful bite that complements the richness of the sauce.
- ½ cup dry white wine: A splash of brightness that deglazes the pan and adds subtle acidity.
- 1 ½ cups low sodium beef broth: Adds depth and balances the creaminess.
- 1 tablespoon Dijon mustard: Brings a subtle tang and complexity to the sauce.
- 2 teaspoons Worcestershire sauce: Adds umami and a hint of sweetness.
- 1 teaspoon Italian seasoning: A fragrant herb blend that enhances every bite.
- 1 teaspoon paprika: Adds warmth and a gentle peppery finish.
- ½ teaspoon garlic powder: Brings subtle savory notes without overpowering.
- Pinch salt and freshly ground black pepper: To brighten and balance all flavors.
- ¾ cup heavy whipping cream: Creates that luxurious, velvety sauce.
- ½ cup sour cream (full fat): Introduces creaminess with a mild tang that rounds out the sauce perfectly.
- 1 to 2 tablespoons fresh Italian parsley (chopped): Adds a fresh, vibrant contrast and a pop of color at the end.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Noodles
Begin by cooking the wide egg noodles according to the package directions until al dente. These noodles should be tender but still have a slight bite to them so they don’t turn mushy once combined with the sauce. Drain them well and set aside while you prepare the rest of the dish.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium-high heat. Add the thawed meatballs and cook until they develop a beautiful brown crust all around. Browning the meatballs not only enhances their flavor but also adds texture that contrasts deliciously with the creamy sauce. Once browned, transfer them to a plate and set aside.
Step 3: Sauté the Mushrooms
To the same skillet, melt the butter over medium heat and toss in the sliced cremini mushrooms. Stir occasionally as they cook until tender and golden brown, which usually takes about 5 to 6 minutes. These mushrooms bring a meaty, earthy depth to the dish, and sautéing them in butter enriches their flavor magnificently. Transfer mushrooms to the plate with the meatballs.
Step 4: Deglaze the Pan with Wine
Return the skillet to medium heat and pour in the dry white wine. Stir to scrape up all the browned bits stuck to the bottom of the pan—this process, called deglazing, adds incredible flavor to the sauce. Let the wine simmer for about 2 minutes to reduce slightly and concentrate its taste.
Step 5: Build the Sauce
Next, add the beef broth and whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper. Bring the mixture to a boil and allow it to reduce for 6 to 7 minutes. This reduction intensifies the flavors and creates a richly seasoned base that perfectly complements the meatballs and mushrooms.
Step 6: Combine and Simmer
Lower the heat to medium-low and stir in the heavy whipping cream, followed by the browned meatballs, sautéed mushrooms, and cooked noodles. Bring everything to a gentle simmer, letting the sauce thicken just a bit and the flavors meld together for a few minutes. Finally, reduce the heat to low and fold in the sour cream to add luxurious creaminess and a touch of tang without curdling. Stir in fresh Italian parsley right before serving for a lovely burst of color and herbal brightness.
How to Serve Meatball Stroganoff Recipe
Garnishes
Fresh parsley is a classic, but you can also sprinkle some freshly grated Parmesan cheese or chopped green onions on top to add extra flavor and visual appeal. A dash of smoked paprika can also add a subtle smoky flair if you want to experiment.
Side Dishes
This dish is hearty and filling on its own, but serving it alongside a simple green salad with a bright vinaigrette or some roasted vegetables can add contrast and balance. Garlic bread or crusty rolls are fantastic for sopping up every last bit of that luscious sauce.
Creative Ways to Present
For a fun twist, try layering your Meatball Stroganoff Recipe in individual ramekins and topping with fresh herbs. It’s elegant for dinner parties or turning leftovers into a comforting lunch. Alternatively, serve it over mashed potatoes or creamy polenta instead of noodles for a different take on the classic.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatball stroganoff in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting overnight, making for a delicious next-day meal. Ensure the noodles stay separated to avoid clumping when reheating.
Freezing
If you want to freeze this Meatball Stroganoff Recipe, portion it into freezer-safe containers without the fresh parsley garnish. It freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the cream-based sauce from separating. Adding a splash of beef broth or water can help loosen up the sauce. Avoid microwaving at high heat, which can cause curdling.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Fresh homemade or store-bought meatballs work wonderfully. Just brown them fully in the skillet before proceeding to ensure they’re cooked through and flavorful.
What can I substitute for white wine?
If you prefer not to use wine, you can replace it with additional beef broth combined with a splash of lemon juice or white grape juice to mimic the wine’s acidity and brightness.
Is sour cream necessary?
Sour cream adds a signature tang and helps thicken the sauce beautifully, but full-fat Greek yogurt can be a substitute if necessary. Just stir it in off the heat to prevent curdling.
Can this recipe be made gluten-free?
Yes, by using gluten-free egg noodles and ensuring the Worcestershire sauce and broth are gluten-free, you can enjoy this dish without gluten. Always check ingredient labels to be sure.
How can I make this dish lighter?
To lighten it up, swap heavy cream for half-and-half and use low-fat sour cream. Also, consider baking meatballs with lean meats like turkey to reduce fat content while still enjoying all the great flavors.
Final Thoughts
This Meatball Stroganoff Recipe is pure comfort food magic. It’s the kind of dish that feels like it was made just for cozy nights and happy gatherings. With its creamy sauce, tender meatballs, and lovely mushroom flavors, once you try it, it’s bound to become a cherished staple in your dinner rotation. So grab those ingredients and make some kitchen memories—your taste buds will thank you!
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 Meatball Stroganoff is a comforting and hearty dish featuring tender meatballs and sautéed mushrooms simmered in a creamy sauce with Dijon mustard, Worcestershire sauce, and a hint of paprika. Served over wide egg noodles, it combines classic stroganoff flavors with the convenience of frozen meatballs, making it a perfect quick and satisfying dinner for the whole family.
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 (such as 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 (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 wide egg noodles according to package directions until al dente. Drain well and set aside.
- Brown the Meatballs: In a large skillet, heat the olive oil over medium-high heat. Add the thawed meatballs and cook until browned on all sides. Transfer the browned 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 they become tender and nicely browned, about 5 to 6 minutes. Transfer the mushrooms to the plate with the meatballs.
- Deglaze with Wine: Return the skillet to medium heat and pour in the dry white wine. Bring it to a low boil while stirring and scraping the bottom of the pan to deglaze and incorporate any browned bits. Let the wine reduce slightly by boiling gently for about 2 minutes.
- Add Broth and Seasonings: Stir in the low sodium beef broth, Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and salt and pepper to taste. Increase the heat as necessary to bring the mixture to a boil and cook for 6 to 7 minutes until the sauce reduces slightly and the flavors intensify.
- Combine and Simmer: Reduce the heat to medium-low and stir in the heavy whipping cream along with the browned meatballs, sautéed mushrooms, and cooked egg noodles. Bring the sauce to a gentle simmer and let it cook for several minutes until it thickens slightly.
- Finish with Sour Cream and Parsley: Lower the heat to low and stir in the sour cream until the sauce is smooth and all ingredients are well coated. Finally, stir in the chopped fresh Italian parsley and serve immediately for best flavor and texture.
Notes
- For best results, use wide egg noodles as they hold the creamy sauce well.
- If you prefer a non-alcoholic version, substitute the dry white wine with additional beef broth or white grape juice.
- Thaw meatballs fully before browning for even cooking.
- Adjust seasoning with salt and pepper according to taste.
- Use full-fat sour cream and heavy cream for a richer, creamier sauce.
