Easy One Pan Meatball Stroganoff Recipe
Meatball Stroganoff is a creamy, savory dish featuring tender meatballs in a rich mushroom sauce—perfect for a comforting family meal.
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.
