Description
This hearty Meatball Stroganoff is a comforting twist on the classic dish, combining tender frozen meatballs with a rich, creamy mushroom sauce served over buttery egg noodles. Perfect for a family dinner, it features savory flavors from Worcestershire sauce, garlic, thyme, and Dijon mustard, creating a deliciously satisfying meal 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 egg noodles according to the package directions until just al dente. Drain and toss with butter to coat and prevent 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 frequently to brown on all sides. Remove meatballs from the pan and set aside.
- Sauté Vegetables: Add the remaining tablespoon of olive oil to the pan. Add the sliced mushrooms, diced onion, Worcestershire sauce, and a couple pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes until vegetables soften.
- Add Aromatics: Melt the 3 tablespoons of butter in the pan, then stir in the minced garlic, dried thyme, and ground sage. Season with salt and pepper. Cook, stirring frequently, for about 30 seconds to release the aromas.
- Create Roux: Sprinkle the flour into the pan and stir continuously, cooking for 1 minute to eliminate the raw flour taste and start thickening the sauce.
- Deglaze Pan: Slowly pour in the beef broth while scraping the bottom of the pan to loosen and incorporate all the flavorful browned bits.
- Add Meatballs and Flavorings: Return the browned meatballs to the pan. Stir in the sherry cooking wine, Dijon mustard, heavy cream, and season with salt and pepper.
- Simmer: Bring the mixture to a gentle simmer over medium-high heat. Cover the pan, reduce the heat to low, and let simmer for 20 minutes until the sauce thickens and the meatballs are heated through. If the sauce is too thin, remove the lid and simmer a few additional minutes uncovered to thicken.
- Finish Sauce: Remove the pan from heat and stir in the sour cream. Adjust seasoning with additional salt and pepper if needed.
- Serve: Spoon the stroganoff over the prepared egg noodles. Garnish with fresh chopped parsley and serve immediately for a comforting, delicious meal.
- Enjoy and Review: If you enjoyed this recipe, please leave a 5-star rating and review to help others find this tasty meal!
Notes
- For best results, use thawed meatballs or cook from frozen as directed for even browning.
- You can substitute sour cream with Greek yogurt for a slightly lighter option.
- If you prefer a deeper flavor, dry sherry or marsala wine works well instead of sherry cooking wine.
- Adjust thyme and sage quantities according to your taste preferences.
- Serve with crusty bread on the side to soak up extra sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
