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
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
Reviews
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!
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.
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!
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!
I LOVE this for dinner; so did my hubby. I have made it more than once and make it as the recipe is written.
My family loved it. I thought it was a little bland and added more salt and pepper.
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.
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.
Yummy. Easy recipe. Perfect for a week night and tasty. Could easily substitute ground beef, but we really liked the meatballs. I doubled the recipe and added white wine and bourbon to deglaze after browning the meatballs and onion. I also added spices for extra flavor, a tablespoon of rosemary, dill, fresh basil, and sage. I also used seasoning salt and garlic powered over the meatballs. I wanted a thicker gravy so I used 2 teaspoons of cornstarch mixed with 2 tablespoons broth and slowly added after deglazing meatball. Then slowly add remaining broth. Definitely a keeper. Very versatile. I can serve over rice or noodles. Thank you for the recipe!
Yummy. Easy recipe. Perfect for a week night and tasty. Could easily substitute ground beef, but we really liked the meatballs. I doubled the recipe and added white wine and bourbon to deglaze after browning the meatballs and onion. I also added spices for extra flavor, a tablespoon of rosemary, dill, fresh basil, and sage. I also used seasoning salt and garlic powered over the meatballs. I wanted a thicker gravy so I used 2 teaspoons of cornstarch mixed with 2 tablespoons broth and slowly added after deglazing meatball. Then slowly add remaining broth. Definitely a keeper. Very versatile. I can serve over rice or noodles. Thank you for the recipe!