Description
This Meatball Stroganoff is a creamy, comforting dish combining tender meatballs, sautéed mushrooms, and wide egg noodles coated in a rich, flavorful sauce made with white wine, beef broth, and a blend of spices. Ready in just 35 minutes, it’s a perfect weeknight meal that brings a delicious twist to classic stroganoff.
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 (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 (to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook 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 Meatballs: While the noodles cook, heat olive oil in a large skillet over medium-high heat. Add the thawed meatballs and brown them on all sides. Once browned, transfer them to a plate and set aside.
- Sauté Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 to 6 minutes. Transfer mushrooms to the plate with the meatballs.
- Deglaze Pan: Return the empty skillet to medium heat. Pour in the white wine and bring it to a low boil, stirring to scrape up any browned bits from the bottom. Cook at low boil for about 2 minutes to reduce slightly.
- Prepare Sauce: Add the low sodium beef broth along with Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper. Increase heat as needed to bring the mixture to a boil. Let it boil gently for 6 to 7 minutes to slightly reduce and concentrate the flavors.
- Combine and Simmer: Lower heat to medium-low and stir in the heavy whipping cream, browned meatballs, sautéed mushrooms, and drained noodles. Bring to a simmer and cook for several minutes until the sauce thickens slightly.
- Finish Stroganoff: Reduce heat to low, then stir in the sour cream until the sauce is smooth and everything is well coated. Finally, mix in the chopped fresh Italian parsley.
- Serve: Serve the Meatball Stroganoff immediately while warm and creamy for best flavor and texture.
Notes
- For the best flavor, use a dry white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer not to cook with alcohol, substitute with additional beef broth.
- Wide egg noodles are traditional for stroganoff, but you can use other pasta shapes if preferred.
- Make sure to thaw the frozen meatballs before cooking to ensure even heating and browning.
- This dish can be garnished with additional fresh parsley or a dollop of sour cream if desired.
