For a satisfying dinner the whole family will love, you can’t beat meatball stroganoff! With hearty meatballs and a creamy, flavorful sauce, you’ll make this weeknight dinner again and again.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Course
Keyword: meatball stroganoff
Author: Kasey Schwartz
1poundwide egg noodles
½poundwhite button mushroomssliced
2tablespoonsall purpose flour
In a large bowl, mix together the meatball ingredients and form into 1 - 1 ½” sized balls. Set aside.
In a large skillet, heat the olive oil over medium high heat until hot and it begins to shimmer. Add the meatballs and saute, turning frequently, until golden brown on all sides. Remove to a plate lined with a paper towel.
While the sauce is being prepared, cook the egg noodles in salted water until done. Drain, then add butter and mix so they don’t stick together. Set aside until the sauce is ready.
In the same pan used to cook the meatballs, saute the onions over medium high heat until translucent, about 7 to 8 minutes.
Add the mushrooms and cook for another 5 to 6 minutes until tender.
Sprinkle the flour over the onions and mushrooms, then stir together until well combined. Continue to cook for another minute.
Add the beef stock, mustard, salt and pepper. Return the meatballs to the pan. Cook for 8 to 10 minutes until the meatballs are cooked through and the sauce has thickened.
Turn off the heat, add the sour cream and fresh parsley.