Description
A comforting and hearty Meatball Stroganoff recipe featuring tender precooked meatballs simmered in a creamy sour cream sauce with beef broth, Dijon mustard, and Worcestershire sauce, served over medium egg noodles for a perfect weeknight dinner.
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 Ingredients
- 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
- 10–12 oz medium egg noodles
Garnish
- Fresh or dried parsley (for garnish)
Instructions
- Cook noodles: In a large pot, cook the egg noodles according to the package instructions until al dente. Once cooked, drain them and set aside for serving.
- Season meatballs: Heat a large skillet over medium heat and add the precooked meatballs. Sprinkle them evenly with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Cook the meatballs until they are browned and heated through if they weren’t already warm. Remove them from the skillet and set aside.
- Make roux: In the same skillet, melt the butter over medium heat. Slowly whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the sauce.
- Add broth & flavor: Gradually whisk in the beef broth, stirring continuously until the sauce is smooth. Then stir in the Worcestershire sauce and Dijon mustard. Let the sauce simmer for about 4 to 5 minutes until it slightly thickens.
- Add sour cream & meatballs: Reduce the heat to low and gently stir in the sour cream until fully incorporated. Return the browned meatballs to the skillet and allow everything to simmer gently for 3 to 4 minutes, ensuring the meatballs are heated through and the sauce is creamy.
- Combine & serve: Toss the cooked egg noodles with the meatball stroganoff sauce or serve the meatballs and sauce generously ladled over the noodles. Garnish with fresh or dried parsley. Serve immediately, enjoying this rich and creamy classic dish.
Notes
- Use precooked meatballs for a quick and convenient meal; fresh meatballs can be used but will require additional cooking time.
- If the sauce becomes too thick, thin with a little extra beef broth or water.
- For extra flavor, add a splash of white wine to the sauce when adding the beef broth.
- Sour cream should be added on low heat to prevent curdling.
- Fresh parsley garnish adds a pop of color and freshness to the dish.
