If you have a special place in your heart for comfort food that feels both indulgent and satisfying, then this Meatball Stroganoff Recipe is going to be your new best friend. Picture tender, savory meatballs nestled in a creamy, mushroom-laden sauce, all tossed with perfectly cooked egg noodles—this dish has everything you want for a cozy night in. It elegantly combines the warmth of classic stroganoff with the hearty appeal of meatballs, making it a delightful twist that’s as easy to prepare as it is to devour.
Ingredients You’ll Need
Getting started with this Meatball Stroganoff Recipe means gathering some wonderfully simple yet essential ingredients that each play a beautiful role in building layers of flavor, color, and texture. From the earthiness of cremini mushrooms to the tangy punch of Dijon mustard, every item contributes to making this dish unforgettable.
- 3 cups uncooked wide egg noodles: The perfect base to soak up that creamy, rich sauce and add satisfying bite.
- 1 tablespoon olive oil: For browning meatballs to golden perfection, locking in juices and flavor.
- 16 to 18 ounces frozen fully cooked meatballs (thawed): The star protein that makes this stroganoff hearty and comforting.
- 2 tablespoons butter: Adds silky richness and helps caramelize the mushrooms beautifully.
- 8 ounces cremini mushrooms (sliced): Earthy and tender, they bring depth and texture to the sauce.
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc): This brightens the dish with acidity and helps deglaze the pan for flavor.
- 1 ½ cups low sodium beef broth: Forms the savory foundation of the sauce with a slight beefy richness.
- 1 tablespoon Dijon mustard: Adds a zesty warmth that infuses the sauce with complexity.
- 2 teaspoons Worcestershire sauce: Gives a tangy, umami boost enhancing all the savory notes.
- 1 teaspoon Italian seasoning: A lovely herbal blend that brings Mediterranean charm.
- 1 teaspoon paprika (regular, not smoked): Provides a gentle warmth and vibrant color.
- ½ teaspoon garlic powder: Lends subtle garlic flavor without overpowering the dish.
- Pinch salt and freshly ground black pepper (to taste): Essential seasonings that balance and elevate every bite.
- ¾ cup heavy whipping cream: Creates that luscious, velvety sauce perfect for coating noodles and meatballs.
- ½ cup sour cream (full fat): Adds tang and creaminess, giving the stroganoff its classic character.
- 1 to 2 tablespoons fresh Italian parsley (chopped): Brings a burst of freshness and lovely color as a finishing touch.
How to Make Meatball Stroganoff Recipe
Step 1: Cook the Egg Noodles
The very first step to this cozy Meatball Stroganoff Recipe is to cook the wide egg noodles al dente, following the package directions closely. This ensures they hold just the right amount of bite, so they won’t get mushy when mixed with the creamy sauce later on. Once cooked, drain and set aside to keep them ready for the final assembly.
Step 2: Brown the Meatballs
While the noodles are cooking, heat the olive oil in a large skillet over medium-high heat. Brown your thawed meatballs until they develop a beautiful golden crust; this adds both texture and flavor. Once browned, transfer them to a plate and set aside for the moment. This simple step elevates the meatballs beyond just reheated protein—they become wonderfully caramelized bites.
Step 3: Sauté the Mushrooms
Next, melt butter in the empty skillet over medium heat and toss in the sliced cremini mushrooms. Stir occasionally as they cook for about 5 to 6 minutes until the mushrooms soften and brown nicely, intensifying their earthy flavor. This step deepens the sauce’s complexity and adds a gorgeous texture contrast. Once done, add the mushrooms to the plate with the meatballs for safekeeping.
Step 4: Deglaze with White Wine
Return the skillet to medium heat and pour in the white wine, bringing it to a low boil while stirring to scrape up all those delicious browned bits clinging to the pan. This process, called deglazing, is magical—it captures intense flavor that will permeate the entire sauce. Let it reduce slightly for around 2 minutes to concentrate those bright, acidic notes.
Step 5: Build the Sauce
Now’s the time to add the beef broth and whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, and seasoning with salt and pepper to taste. Bring the sauce to a gentle boil and let it reduce for 6 to 7 minutes to thicken a bit and intensify the savory blend of spices and umami flavors. This rich, fragrant sauce is the heart of the Meatball Stroganoff Recipe.
Step 6: Combine and Simmer
Reduce heat to medium-low, then stir in the heavy cream along with the browned meatballs, sautéed mushrooms, and cooked noodles. Allow this to simmer gently so everything warms through and the sauce slightly thickens, perfectly coating each component. Finally, lower heat to low and stir in the sour cream until the sauce is luxuriously creamy and well blended. Just before serving, sprinkle fresh Italian parsley to brighten and finish off your dish.
How to Serve Meatball Stroganoff Recipe
Garnishes
A sprinkle of freshly chopped Italian parsley does wonders for this Meatball Stroganoff Recipe, adding a pop of vibrant green and a touch of freshness that perfectly contrasts the creamy sauce. You can also add a little extra dollop of sour cream on top for that extra indulgent flair.
Side Dishes
This dish is quite hearty on its own, but if you want to round out your meal with something fresh, a crisp green salad tossed with a lemon vinaigrette pairs beautifully. Garlic bread or a crusty artisan loaf also make fabulous partners, perfect for mopping up any remaining sauce.
Creative Ways to Present
For a fun twist, try serving the Meatball Stroganoff Recipe in individual casserole dishes or deep bowls for a cozy, comforting presentation. Garnish each serving with a sprinkle of grated Parmesan or a few crispy fried shallots to add a bit of texture and richness.
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Stroganoff Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delicious—or even better—the next day.
Freezing
This recipe freezes well if you want to prep in advance. Store cooled portions in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to retain the creamy texture.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if the sauce seems too thick, ensuring your Meatball Stroganoff Recipe stays luscious and silky with every bite.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Fresh homemade or store-bought meatballs will work beautifully in this recipe. Just adjust the cooking time to ensure they’re fully cooked through before adding them to the sauce.
What can I substitute for white wine?
If you prefer not to use wine, a splash of extra beef broth with a teaspoon of lemon juice or apple cider vinegar can mimic the acidity and depth, keeping the sauce balanced and flavorful.
Is there a way to make this dish lighter?
You can swap heavy cream for half-and-half or use Greek yogurt instead of sour cream for a lighter version, but be sure to add these at lower heat to prevent curdling while still enjoying creamy richness.
Can I prepare this recipe gluten-free?
Yes! Simply substitute the egg noodles with your favorite gluten-free pasta, and check the meatballs to ensure they contain no gluten ingredients. This way, the whole dish remains just as comforting and delicious.
How do I keep the noodles from getting mushy?
Cooking your noodles al dente and draining them well helps maintain their texture. Also, combine them with the sauce right before serving and avoid overcooking during the simmer to keep perfect bite and prevent mushiness.
Final Thoughts
This Meatball Stroganoff Recipe truly brings warmth, comfort, and a special homemade touch to your dinner table. Whether you’re looking for a quick weeknight favorite or a dish to impress loved ones, it delivers rich flavors and creamy satisfaction with every forkful. Give it a try and watch as this cozy classic instantly becomes a cherished favorite in your kitchen.
Print
Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Meatball Stroganoff dish that combines tender meatballs, sautéed mushrooms, and al dente egg noodles in a rich, flavorful sauce made with white wine, beef broth, Dijon mustard, and sour cream. Perfect for a hearty weeknight dinner.
Ingredients
Pasta
- 3 cups uncooked wide egg noodles (about 8 ounces)
Meatballs & 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 (or to taste)
- ¾ cup heavy whipping cream
- ½ cup sour cream (full fat)
- 1 to 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Cook noodles: Cook the egg noodles according to package directions until al dente, then drain well and set aside.
- Brown meatballs: Heat olive oil in a large skillet over medium-high heat. Add the thawed meatballs and brown them on all sides. Transfer browned meatballs to a plate and set aside.
- Sauté mushrooms: In the same skillet, melt butter over medium heat. Add sliced cremini mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 to 6 minutes. Transfer mushrooms to the plate with meatballs.
- Deglaze skillet: Return the empty skillet to medium heat, add white wine, and bring to a low boil while stirring to loosen browned bits from the bottom of the pan. Let it cook for about 2 minutes to slightly reduce the wine.
- Make sauce: Add beef broth to the skillet. Whisk in Dijon mustard, Worcestershire sauce, Italian seasoning, paprika, garlic powder, salt, and pepper. Increase heat as needed to bring the liquid to a boil, and cook for about 6 to 7 minutes to slightly reduce and intensify flavors.
- Combine and simmer: Reduce the heat to medium-low. Stir in heavy cream, then add browned meatballs, sautéed mushrooms, and cooked egg noodles. Bring to a gentle simmer and cook for several minutes until the sauce slightly thickens.
- Finish sauce: Reduce heat to low and stir in the sour cream until everything is well coated in the sauce. Stir in chopped fresh Italian parsley.
- Serve: Serve the Meatball Stroganoff immediately while warm and creamy.
Notes
- Use fully cooked frozen meatballs for convenience; fresh meatballs can be used but adjust cooking time accordingly.
- Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for deglazing to add depth of flavor; non-alcoholic white grape juice can be substituted.
- Wide egg noodles provide the best texture, but other pasta shapes like fettuccine or pappardelle can be used.
- For a lighter dish, substitute sour cream with Greek yogurt, but add it off heat to prevent curdling.
