As soon as the weather turns cool, I gravitate towards the spiced and savory stews to keep our bellies full and warm. Stroganoff is a long time favorite, my mom used to make it and put it in crepes. She's that kind of fancy. I've made it many ways, but this meatball version is a weeknight favorite. It comes together so quickly, thanks to the help of some frozen (and thawed) meatballs.
I usually get my meatballs from Trader Joes, and there are a few options there. All work well, but I almost always make this with the turkey meatballs. They are pretty huge, so sometimes I quarter them before I even put them in the sauce to cook. I left them whole for the pretty factor here.
This time around I got my mushrooms from a local grower, Zazu Mushrooms, and I used Italian brown Oyster mushrooms, sliced to match the shape of the egg noodles. I have used button, crimini, and even sliced portobello varieties, all successfully. If you are a real fan of mushrooms, feel free to double the amount you include in the recipe! If you'd like to try a meatless version of this dish, it totally works! I tend to use the meaty portobellos if that's the case, and I cut them in chunks rather than slices. Sub your beef stock for vegetable stock and you are in business.
This recipe feeds our family of four with a bit of leftovers, so if you have a larger family or bigger eaters, double it up! Choose a larger pot (a Dutch oven is perfect) to fit all of the yummy ingredients. I'd love to hear what you and your family think of this recipe!
Meatball Stroganoff
Ingredients
- 3 tablespoon salted butter divided
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 2 tablespoon all purpose flour
- ½ teaspoon kosher salt or to taste
- 2 cups low-sodium beef stock
- 8 oz mushrooms, sliced use button, crimini, portabello, or oyster varieties
- 16 oz frozen meatballs, thawed use any variety you like
- 8 oz sour cream light sour cream works well
- 8 oz egg noodles
- 2 tablespoon chopped parsley optional, for garnish
Instructions
- Start a large pot of water to boil. Cook egg noodles as directed on package and drain the noodles. Put them back into the cooking pot with a tablespoon of butter to coat and keep warm.
- In a large saucepan or Dutch oven, melt 2 tablespoons of butter with the nutmeg and black pepper over medium-high heat. When the butter is melted and the spices are fragrant, add in the flour and whisk until smooth.
- Add in the beef stock a little at a time, whisking to keep the sauce smooth.
- Add the mushrooms and the meatballs to the pan and stir to coat. Reduce heat to low and simmer for 8-10 minutes.
- Remove the pan from the heat. Ladle out about ½ cup of the gravy and stir it into the sour cream in a small bowl. Then transfer the sour cream mixture back into the pan with the meatballs and stir to combine. Taste the mixture for salt and add if desired.
- Serve the meatballs over the egg noodles and sprinkle with parsley.
Notes
[…] Meatball Stroganoff with Buttered Noodles and Broccoli: It’s been a minute since we dined on this family favorite. The kids are anti-mushroom these days, but that means more saucy mushrooms for me! […]