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Easy Meatball Stroganoff

This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. —Julie May, Hattiesburg, Mississippi
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 3 cups uncooked egg noodles
  • 1 tablespoon olive oil
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 1-1/2 cups beef broth
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 3/4 cup sour cream

Directions

  • Cook egg noodles according to package directions for al dente; drain.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes.
  • Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
Nutrition Facts
1 serving: 717 calories, 57g fat (30g saturated fat), 172mg cholesterol, 1291mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 20g protein.

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Reviews

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Average Rating:
  • phytz38
    Sep 1, 2020

    This is the best stroganoff I have made. We had it for dinner last night and everyone thought it was a keeper. I did increase the seasoning slightly. It will become one of those go-to recipes when I think what can we have for dinner tonight.

  • krox722
    Jul 4, 2020

    Made this as directed, no changes. Easy and delicious.

  • Marcia
    Feb 25, 2020

    I've made this twice since I bought the larger sized heavy whipping cream. I too increased the noodles to 4 cups and only reduce the broth mixture to 3/4 cup and added a bit more heavy cream and sour cream. My husband loves this!

  • Anniepants
    Jan 3, 2020

    This was so good! My family of 4 ate it up with almost no leftovers. I used Simek's Italian meatballs as they are the best! I also upped it to 4 cups of egg noodles and that was the perfect amount. The sauce is silky smooth and so flavorful! I did freeze a tiny portion that was leftover and it came out of the freezer just as delicious as the day I made it.

  • Lauren
    Dec 17, 2019

    Easy and yummy comfort food! It was a tad bland, so I'm looking forward to making it again but playing around with the spices. 3 cups of noodles didn't seem like enough, so I used the entire bag and doubled the sauce. I made my own meatballs, too. I also added a bag of frozen peas for some added nutrition. This made enough to fill up a Dutch oven, so plenty of leftovers!

  • MamaMeese
    Sep 16, 2019

    Made this exactly as stated. The sauce was a little thin at first, but after it sat a few minutes it was absorbed by the noodles. Yum!

  • bjpalmer
    Jan 9, 2019

    I LOVE this for dinner; so did my hubby. I have made it more than once and make it as the recipe is written.

  • Patty
    Feb 26, 2018

    My family loved it. I thought it was a little bland and added more salt and pepper.

  • PrplMonky5
    Dec 4, 2017

    This was pretty easy and tasty. I didn't use frozen meatballs... bought fresh ones from the grocery store and baked them. I did brown them a tad at the end to get some of the flavor in the pan. I cut this in half and it was just enough for my husband and I. Next time I'll do the full amount because this was yummy enough for leftovers. I'd make this again.

  • Corwin44
    Sep 14, 2017

    Yummy. I added extra spices including a tablespoon of rosemary, dill, fresh basil, tyme, white pepper. I also deglazed the meatballs and onion with 3 tablespoon bourbon and 3 tablespoons white wine. I sprinkled the meatballs with garlic powder and white pepper. I wanted a thicker gravy so I mixed 2 tablespoons of cornstarch with the broth. I slowly added the broth to make a gravy. This is great over noodles and would be great on rice. It's versatile so ground beef, chicken, or pork chopscould also be used. Thank you for the recipe. I doubled it to feed my family and they all loved it.