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
Scale
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.
