Easy Meatball Strognoff

Discovering the Comfort of Meatball Stroganoff

My Favorite is Easy Meatball Strognoff and It was one of those hectic weeknights when I needed something comforting yet quick to whip up. My family was tired and hungry, and I knew I had to deliver a meal that wouldn’t take hours but would still hit the spot. I remembered an old favorite: Easy Meatball Stroganoff. This dish has always been my go-to for busy days, and I thought tonight was the perfect time to bring it back to the table.

Sautéing and Simmering to Perfection

As I started prepping, I heated the canola oil in my trusty nonstick pan. The sizzle of the onions and garlic paste was music to my ears. The aroma filled the kitchen and instantly made it feel warmer. I mixed in the condensed mushroom soup, milk, and Worcestershire sauce, creating a creamy base that looked too good to resist. Once everything was combined, I added the frozen beef meatballs and let them simmer. The anticipation was building—I knew this meal would be worth the wait.

Noodles and Final Touches

While the meatballs were simmering, I turned my attention to the egg noodles. Boiling them until they were perfectly al dente was simple enough, and soon the house smelled of rich, creamy stroganoff. I stirred the sour cream into the meatball mixture, seasoning it with salt and pepper. The sauce transformed into a velvety delight that coated the meatballs beautifully. It was the kind of meal that makes you want to sit down and savor every bite.

Serving Up a Hearty Dinner

Finally, I served the stroganoff over the noodles, garnishing it with a bit of fresh herbs and a sprinkle of black pepper. As we sat down to eat, I could see the smiles around the table. This Easy Meatball Stroganoff wasn’t just a quick fix—it was a comforting hug in a bowl. The creamy sauce, tender meatballs, and hearty noodles came together perfectly, making it clear why this recipe had earned a special place in our dinner rotation.

Chef’s Notes-Easy Meatball Strognoff

• Prepare the meatball mixture and sauce a day ahead and refrigerate. Just reheat and cook the noodles on the day of serving for an even quicker meal.
• For a deeper flavor, deglaze the pan with a splash of dry white wine after sautéing the onions. This adds an extra layer of richness to the sauce.
• For added texture, consider incorporating sautéed mushrooms or diced bell peppers into the sauce. These additions complement the creamy sauce and enhance the dish’s complexity.
• To ensure your noodles don’t stick together, stir them occasionally while boiling. Also, undercook them slightly (1-2 minutes less) before draining, as they will continue to cook when combined with the sauce.
• If you prefer a tangier flavor, you can use Greek yogurt instead of sour cream. It adds a subtle tang and creamy texture.
• Taste the sauce before serving and adjust seasoning if needed. Sometimes a pinch of extra salt or a dash of black pepper can make a big difference.
• Pair with a side of steamed vegetables or a fresh green salad for a balanced meal. The freshness of the vegetables complements the richness of the stroganoff.

Easy Meatball Stroganoff

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

plates

Prep time

5

minutes

Cooking time

55

minutes

Calories

450

kcal

Total time

1

hour 

Dive into this delightful Easy Meatball Stroganoff! This dish is a crowd-pleaser, perfect for busy weeknights. With tender meatballs simmered in a creamy mushroom sauce and served over egg noodles, it’s a comforting meal that everyone will love. Inspired by classic stroganoff, this recipe is quick to prepare and packed with flavor. Get ready to impress your family with this delicious and hearty dinner!

Ingredients

• For the Sauce and Meatballs

• 1 tablespoon canola oil

• 1/2 medium yellow onion finely diced

• 2 teaspoons garlic paste

• 1 can (10.5 oz) condensed mushroom soup

• 1/2 cup whole milk

• 1 tablespoon Worcestershire sauce

• 15 frozen beef meatballs adjust to taste

• For the Noodles

• 8 ounces wide egg noodles (e.g., No Yolks®)

• For Finishing

• 3/4 cup full-fat sour cream

• Salt and freshly ground black pepper to taste

Directions

• Sauté Aromatics – Heat the canola oil in a large nonstick pan over medium-high heat. Add the finely diced onion and garlic paste; cook and stir until the onion becomes translucent, about 3 minutes.
• Prepare Sauce – Lower the heat to medium; stir in the condensed mushroom soup, whole milk, and Worcestershire sauce until well combined.
• Simmer Meatballs – Add the frozen beef meatballs to the pan. Reduce heat to low and cover; let it simmer until the meatballs are tender and heated through, approximately 35 to 40 minutes.
• Cook Noodles – Meanwhile, bring a large pot of lightly salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente, about 10 to 12 minutes; drain well.
• Combine and Serve – Stir the full-fat sour cream into the meatball mixture and season with salt and freshly ground black pepper to taste. Let it cook for another 2 minutes to meld flavors. Serve the creamy meatballs over the cooked egg noodles.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 35g
• Protein: 20g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 2g
• Sugar: 4g
• Vitamin A: 500IU
• Vitamin C: 2mg
• Calcium: 100mg
• Iron: 2mg

FAQ-Easy Meatball Stroganoff

Can I use homemade meatballs instead of frozen?

Yes, homemade meatballs work well. Just ensure they are fully cooked before adding them to the sauce. Adjust simmering time as needed for homemade meatballs.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, you can use soy sauce or balsamic vinegar as a substitute. Both will add a similar umami flavor.

Can I make this dish dairy-free?

Absolutely! Substitute whole milk with almond milk or soy milk, and use dairy-free sour cream or Greek yogurt. Ensure all other ingredients are dairy-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. This dish can also be frozen for up to 3 months.

Can I use a different type of noodle?

Yes, you can use other types of pasta like penne or fusilli if you prefer. Just cook according to the package instructions and adjust cooking time as needed.