Meatball Stroganoff is one of those cozy, satisfying meals that always delivers comfort and flavor when you need it most. Succulent meatballs, sautéed mushrooms, and tender egg noodles come together in a velvety, flavorful sauce—all cooked in one pan for a cozy, satisfying meal. It all comes together in a single pan, so there’s minimal cleanup and more time to relax and enjoy your meal. It’s the perfect dinner solution for those hectic weeknights when you want something warm, homemade, and comforting on the table fast. Ready in under 35 minutes, it’s a reliable favorite you’ll turn to often.
Easy Meatball Stroganoff (One Pan)
This One Pan Meatball Stroganoff delivers cozy, comforting flavors with every spoonful. Savory, succulent meatballs combine with soft egg noodles and rich mushrooms, all smothered in a smooth, creamy sauce that’s simply unforgettable. It’s the kind of meal that brings everyone to the table with big smiles and full plates!
To keep things quick and effortless, I love using frozen meatballs — no fuss, no mess. Just skip the sauce, broil the meatballs until they’re perfectly browned, then stir them right into your stroganoff. It doesn’t get simpler or more delicious than this for dinner!
How to Cook Meatball Stroganoff
Sauté the veggies: Start by tossing the onions and mushrooms into a hot pan. Let them cook for about 3 to 4 minutes until the onions soften and the mushrooms release their juices.
Add garlic: Stir in the minced garlic and cook everything together for just another minute — you want the garlic fragrant but not burnt.
Combine the main ingredients: Pour in the beef stock, then add your frozen meatballs straight from the freezer — no thawing needed! Sprinkle in some paprika for that warm, smoky touch, then stir in the egg noodles.
Simmer gently: Cover the pan and let it all simmer for 15 to 20 minutes. This lets the noodles soak up the flavorful broth while the meatballs heat through perfectly.
Add the creamy touch: Take off the lid and gently fold in the sour cream until the sauce becomes smooth and luscious.
Season and serve: Taste and season with salt and pepper as needed. Serve hot, garnished with a sprinkle of fresh parsley and a grating of parmesan cheese for that extra pop of flavor.
Tips for Success
For the easiest prep, go with frozen meatballs—they cook perfectly right in the sauce without needing to thaw first. Of course, if you have the time to make your own homemade meatballs, your stroganoff will be next-level delicious!
Egg noodles work wonderfully here because they soak up the sauce so well, but don’t hesitate to use whatever pasta you have on hand. Shapes like elbow macaroni, penne, rigatoni, or even orecchiette will all work beautifully and add a nice twist.
If you have leftovers, just pop them into an airtight container and store in the fridge. They’ll keep fresh for about 4 days, making this a great option for easy meal prep.
When reheating, you can warm it gently in the microwave, or heat it up on the stovetop or in the oven until it’s steaming hot all the way through. Either way, it’ll taste just as comforting as when it was first made!
Easy One Pan Meatball Stroganoff Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion finely chopped
- 16 oz cremini mushrooms cleaned and sliced (you can use white mushrooms if that’s what you have on hand)
- 4 garlic cloves minced (fresh garlic really makes a difference here)
- 3 cups good-quality beef broth or stock
- 1 lb frozen meatballs I went with classic beef, but feel free to use your favorite kind
- 2 teaspoons sweet paprika smoked paprika works too, for a deeper flavor
- 8 oz wide egg noodles no need to pre-cook – they go straight into the pan
- ½ cup sour cream full-fat is best for creaminess
- Salt and black pepper to taste
Optional for Serving:
- A handful of fresh chopped parsley for a pop of color and freshness
- Freshly grated Parmesan cheese if you're feeling extra cozy
Instructions
- Start by adding a splash of oil to a large skillet or deep pan—just enough to coat the bottom. Warm it up over medium-high heat.
- When the oil is nice and hot, add the diced onions and sliced mushrooms to the pan. Let them cook for about 3 to 4 minutes, stirring occasionally, until the onions start to soften and the mushrooms release their moisture. Add the minced garlic and sauté for about a minute, just until it becomes aromatic.
- Now pour in the beef broth and add the frozen meatballs straight from the freezer—no need to thaw them. Sprinkle in the paprika, then stir in the egg noodles, making sure they’re mostly submerged in the liquid.
- Put the lid on and turn the heat down to let it simmer gently. Let it cook for about 15 to 20 minutes, stirring once or twice, until the noodles are tender and most of the liquid has been absorbed. The meatballs should be warmed all the way through by now.
- Remove the lid and stir in the sour cream. Mix until everything is creamy and well combined. Taste and season with a bit of salt and black pepper as needed.
- Serve it hot, and if you like, finish with a sprinkle of fresh chopped parsley for a pop of color and freshness. This one-pan dish is cozy, satisfying, and perfect for busy weeknights.
