Meatball Stroganoff
Meatball stroganoff turns frozen meatballs and mushrooms into a hearty meal with a nutmeg and sour cream gravy perfect for a bowl of noodles.
Ingredients
- 8 oz wide pasta (egg noodles, pappardelle)
- 3 tablespoon salted butter (divided)
- ¾ teaspoon nutmeg (ground)
- ½ teaspoon black pepper (ground)
- ½ teaspoon kosher salt (or to taste)
- 2 tablespoon all purpose flour
- 2 cups low-sodium beef stock (or broth)
- 8 oz mushrooms (sliced - use your favorite variety)
- 16 oz frozen meatballs (thawed and quartered if not bite-sized)
- 8 oz sour cream
- 2 tablespoon parsley (optional, for garnish)
Instructions
Stovetop Preparation
- Start a large pot of water to boil. Cook egg noodles or pasta as directed on package and drain the noodles. Put them back into the cooking pot with one tablespoon of butter to coat and keep warm.
- In a large saucepan or Dutch oven, melt 2 tablespoons of butter with the nutmeg, black pepper, and salt over medium-high heat. When the butter is melted and the spices are fragrant, add in the flour and stir 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 until smooth, tempering the sour cream so it won't curdle when it's added to the meatballs.
- Pour the sour cream mixture back into the pan with the meatballs and stir to combine. Taste the mixture for salt and adjust for seasoning if desired.
- Serve the meatballs over the egg noodles and sprinkle with parsley.
Slow Cooker Preparation
- To the crock of a slow cooker, add the beef stock, salt, pepper, and nutmeg. Melt two tablespoons of butter and add that to the stock mixture. Stir to combine the ingredients well.
- Add the mushrooms and meatballs and stir to coat them in the stock mixture. Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
- During the last 30 minutes of cooking, start a large pot of water to boil. Cook egg noodles or pasta as directed on package and drain the noodles. Put them back into the cooking pot with one tablespoon of butter to coat and keep warm.
- In a medium bowl, whisk together the sour cream and flour. Add about ½-cup of the hot stock from the cooking meatballs to the sour cream. Stir it into the sour cream until smooth, tempering the sour cream so it won't curdle when it's added to the meatballs.
- Add the sour cream mixture to the meatballs and stir well to combine. Continue cooking for 30 minutes on low until the noodles or pasta are prepared. Taste for seasoning and adjust as needed.
- Serve the meatballs over the egg noodles and sprinkle with parsley.
Notes
This recipe can easily be doubled to serve a crowd or leave you with plenty of leftovers. Choose a larger Dutch oven if you will be doubling!
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 calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 749kcalCarbohydrates: 50gProtein: 33gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 185mgSodium: 693mgPotassium: 959mgFiber: 3gSugar: 5gVitamin A: 829IUVitamin C: 5mgCalcium: 112mgIron: 3mg
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