Meatball Stroganoff with Mushrooms and Egg Noodles Recipe

Introduction

This comforting Meatball Stroganoff combines tender meatballs with a creamy mushroom sauce served over egg noodles. It’s an easy, hearty meal perfect for weeknight dinners when you want something satisfying and flavorful.

Ingredients

• 8 oz. medium or wide egg noodles
• 1 Tbsp. cooking oil
• 8 oz. mushrooms, sliced
• 2 Tbsp. butter, cut into 6 slices
• 2 Tbsp. flour
• 1-2 cups beef broth, divided
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. paprika
• ½ tsp. dried thyme leaves
• ¼ tsp. black pepper
• 1 lb. precooked meatballs (thawed or frozen)
• ¾ cup sour cream
• 1-2 tsp. Worcestershire sauce (optional)

Instructions

1. Step 1: Cook the egg noodles according to the package directions. Drain them and return to the pot, then cover with a lid to keep warm until the sauce is ready.
2. Step 2: While the noodles cook, heat the cooking oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat to low.
3. Step 3: Add the butter slices to the skillet and stir until melted. Sprinkle the flour evenly over the mushrooms and stir to combine. Gradually add 1 cup of beef broth, stirring constantly. Mix in the garlic powder, onion powder, paprika, dried thyme, and black pepper. Continue cooking and stirring until the sauce thickens.
4. Step 4: Stir in the precooked meatballs. Keep the skillet over low heat, stirring occasionally, until the meatballs are heated through—about 8 to 10 minutes if thawed, or 15 to 18 minutes if frozen. If the sauce becomes too thick, add more beef broth ¼ cup at a time to reach your desired consistency.
5. Step 5: Remove the skillet from heat and stir in the sour cream until fully combined. Taste the sauce and adjust seasoning with salt, pepper, and Worcestershire sauce if using, according to your preference.
6. Step 6: Remove the lid from the noodles and give them a quick stir. Serve the noodles topped with the meatballs and stroganoff sauce immediately.

Tips & Variations

• For a richer flavor, use homemade beef broth or low-sodium broth to control salt levels.
• Try substituting ground beef meatballs cooked from scratch if preferred.
• Add a splash of white wine when sautéing mushrooms for extra depth of flavor.
• For a dairy-free version, replace sour cream with a non-dairy alternative like coconut cream or cashew cream.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from curdling. Add a splash of broth or water if the sauce thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with frozen meatballs?

Yes, you can use frozen precooked meatballs. They will take about 15 to 18 minutes to heat through in the sauce, stirring occasionally.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a tangy flavor or use a dairy-free alternative like coconut cream if you need to avoid dairy.