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!
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
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
[…] 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! […]