Quick Meatball Stroganoff Recipe
One evening, I needed to make dinner fast, but I also wanted something creamy and comforting. I had some frozen meatballs in the freezer and a tub of sour cream in the fridge, and that’s when I thought—why not make a quick meatball stroganoff?It turned out even better than I expected. The sauce was rich and creamy, the meatballs were perfectly tender, and the whole dish came together in under 30 minutes. Now, this is one of my favorite weeknight meals when I want something hearty without spending hours in the kitchen.
Equipment
- Large Skillet
- Wooden spoon or spatula
- Pot for boiling noodles
- Measuring Cups and Spoons
Ingredients
- 1 pound frozen or homemade meatballs
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- 2 tablespoons all-purpose flour (for thickening)
- 8 ounces egg noodles, cooked
Instructions
- If using frozen meatballs, heat them in the oven or microwave according to package instructions.
- If using homemade meatballs, brown them in a large skillet over medium heat, then set aside.
- In the same skillet, melt the butter over medium heat.
- Add the diced onion and cook for 2–3 minutes.
- Stir in the garlic and mushrooms and cook for another 3–4 minutes until softened.
- Stir in the flour and cook for 1 minute.
- Slowly add the beef broth, whisking to remove any lumps.
- Stir in Worcestershire sauce, Dijon mustard, salt, and pepper.
- Return the cooked meatballs to the skillet.
- Let everything simmer for 5–7 minutes until the sauce thickens.
- Remove the skillet from heat and stir in the sour cream.
- Mix until smooth and creamy.
- Spoon over cooked egg noodles and enjoy!