Description
A comforting and hearty Meatball Stroganoff featuring tender precooked meatballs simmered in a creamy sour cream and beef broth sauce, seasoned with classic spices and served over tender egg noodles. This quick and easy stovetop recipe combines rich flavors with simple ingredients for a satisfying meal perfect for weeknights.
Ingredients
Scale
Meatballs and Seasoning
- 1½ lbs precooked meatballs (frozen or thawed)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
Pasta and Garnish
- 10–12 oz medium egg noodles
- Fresh or dried parsley (for garnish)
Instructions
- Cook noodles: In a large pot, bring water to a boil and cook egg noodles according to package instructions until al dente. Drain well and set aside.
- Season meatballs: Heat a large skillet over medium heat. Add the precooked meatballs, then sprinkle evenly with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Cook the meatballs until they are browned and heated through if they were not already warm. Remove meatballs from skillet and set aside.
- Make roux: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and continue whisking for 1 to 2 minutes to create a roux, which will thicken the sauce.
- Add broth and flavorings: Gradually whisk in the beef broth to the roux until smooth. Stir in Worcestershire sauce and Dijon mustard. Allow the mixture to simmer for about 4 to 5 minutes, stirring occasionally, until slightly thickened.
- Add sour cream and meatballs: Lower the heat to low and stir in the sour cream until well combined. Return the meatballs to the skillet and gently simmer for 3 to 4 minutes until everything is heated through and flavors meld.
- Combine and serve: Toss the cooked egg noodles with the creamy meatball sauce in the skillet, or serve the meatballs and sauce spooned over the noodles. Garnish with fresh or dried parsley before serving. Serve hot.
Notes
- You can use homemade or store-bought precooked meatballs—both work well.
- If you prefer a thicker sauce, simmer a bit longer or add a little more flour when making the roux.
- For a richer flavor, beef broth homemade or low sodium varieties are ideal.
- Sour cream can be substituted with Greek yogurt for a tangier twist and slightly lower fat.
- Egg noodles can be replaced with other pasta types like fettuccine or wide pappardelle if preferred.
- Garnish with parsley for freshness and color, or sprinkle with paprika for extra flavor.
