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
Scale
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.
