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Meatball Stroganoff

Meatball Stroganoff
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This quick and creamy Meatball Stroganoff recipe is a comforting, speedy dinner featuring tender meatballs in a luscious mushroom and sour cream sauce. Ready in under 30 minutes and made with simple pantry staples, it’s perfect for busy weeknights and is loved by the whole family.

Ingredients

Scale

Meatballs

  • 1 lb pre-made meatballs (store-bought or homemade)

Vegetables & Aromatics

  • 8 oz fresh button or cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Liquid & Dairy

  • 2 cups beef broth
  • 3/4 cup sour cream

Cooking Fats & Thickeners

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour

Pasta

  • 8 oz egg noodles or your choice of pasta

Garnish (Optional)

  • Fresh parsley, chopped
  • Grated Parmesan cheese

Instructions

  1. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning to brown all sides and ensure they’re cooked through. Remove meatballs from the pan and set aside.
  2. Sauté Aromatics and Mushrooms: In the same skillet, melt 2 tablespoons of butter. Add chopped onion and minced garlic, sauté for 2-3 minutes until fragrant and translucent. Then add sliced mushrooms and cook until softened and browned.
  3. Create the Sauce Base: Sprinkle 1 tablespoon of flour over the sautéed vegetables and stir constantly for about a minute to cook out the raw flour taste. Gradually pour in 2 cups of beef broth while stirring to avoid lumps. Let the mixture thicken and bubble into a creamy sauce.
  4. Add Sour Cream and Meatballs: Reduce heat to low. Stir in 3/4 cup sour cream until the sauce is silky smooth. Return the browned meatballs to the skillet, coating them with the sauce. Let everything warm through gently for 3-4 minutes.
  5. Cook the Noodles and Combine: Meanwhile, cook 8 oz egg noodles or pasta according to package instructions until al dente. Drain and add them directly to the skillet with the meatball stroganoff sauce. Toss everything together so the pasta soaks up the creamy sauce.

Notes

  • Use precooked or store-bought meatballs to save time without sacrificing taste.
  • Flour is essential to thicken the sauce properly; don’t skip it.
  • Add sour cream off the heat or on low heat to prevent curdling and maintain creaminess.
  • Dry sauté mushrooms to concentrate flavor and avoid excess moisture in the sauce.
  • Egg noodles are classic but broad pappardelle or rigatoni also work well for this dish.

Nutrition

Keywords: meatball stroganoff, quick dinner, creamy sauce, mushroom stroganoff, easy weeknight meal, comfort food, one-pan dinner

Find it online: https://gourmetglazing.com/meatball-stroganoff/