Description
This comforting Meatball Stroganoff features tender frozen meatballs simmered in a creamy mushroom and onion sauce infused with thyme, sage, and Dijon mustard, all served over buttery extra wide egg noodles. It’s a hearty and flavorful twist on classic stroganoff, perfect for a satisfying family dinner in under an hour.
Ingredients
Pasta
- 8 ounces extra wide egg noodles
- Butter, for tossing noodles
Meatballs and Sauce
- 2 tablespoons olive oil, divided
- 18 ounce bag frozen meatballs
- 8 ounces mushrooms, thickly sliced
- 1/2 cup diced yellow onion
- 1 tablespoon Worcestershire sauce
- 3 tablespoons butter
- 6 cloves garlic, minced
- 3 teaspoons dried thyme
- 1 teaspoon ground sage
- 1/4 cup flour
- 2 cups beef broth
- 2 tablespoons sherry cooking wine
- 2 teaspoons Dijon mustard
- 1 cup heavy cream
- 1/2 cup sour cream
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook Noodles: Cook the extra wide egg noodles according to the package directions until just al dente. Drain and toss with butter to coat evenly and keep them from sticking.
- Brown Meatballs: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the frozen meatballs and sauté for about 5 minutes, turning them occasionally so they brown evenly on all sides. Remove the meatballs from the pan and set them aside.
- Sauté Vegetables: Using the same pan, heat the remaining tablespoon of olive oil. Add the thickly sliced mushrooms, diced yellow onion, Worcestershire sauce, and a pinch of kosher salt and freshly cracked pepper. Cook while stirring occasionally for about 4 minutes until the vegetables soften.
- Add Aromatics: Melt the 3 tablespoons of butter in the pan with the vegetables. Add the minced garlic, dried thyme, ground sage, and additional salt and pepper to taste. Stir frequently and cook for about 30 seconds until fragrant.
- Make Roux: Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste and form a roux with the butter and vegetable mixture.
- Deglaze Pan: Slowly pour in the beef broth while scraping the bottom of the pan to release any browned bits, incorporating them into the sauce for extra flavor.
- Add Meatballs and Flavorings: Stir the browned meatballs back into the pan along with the sherry cooking wine, Dijon mustard, heavy cream, and additional salt and pepper to taste.
- Simmer Sauce: Bring the mixture to a simmer over medium-high heat. Once simmering, cover the pan and reduce the heat to low. Let it gently simmer for 20 minutes until the sauce thickens and the meatballs are heated through. If the sauce remains too thin, remove the lid and simmer a few more minutes to reduce.
- Finish Sauce: Remove the pan from heat and stir in the sour cream. Adjust seasoning with salt and pepper to your preference.
- Serve: Spoon the creamy meatball stroganoff over the buttered egg noodles. Garnish with freshly chopped parsley for a fresh finish and serve immediately.
- Enjoy and Review: If you loved this hearty recipe, please leave a 5-star rating and review to share your feedback!
Notes
- Using frozen meatballs saves time and adds convenience without sacrificing flavor.
- Be careful not to overcook the noodles; al dente texture works best with the rich sauce.
- If the sauce becomes too thick, you can thin it out with a splash of beef broth or cream.
- Fresh parsley garnish adds brightness and contrast to the creamy stroganoff.
- Sherry cooking wine can be substituted with dry white wine or additional beef broth if preferred.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
