One Pot Meatball Stroganoff

Total Time 35 mins

Difficulty: Beginner

Cooking Temp: 165 F

Servings: 4

Calories: 890

Description

Frozen meatballs, egg noodles and browned mushrooms simmered together in a creamy, tangy sour cream sauce, all in one skillet. A comforting weeknight dinner with only one pan to wash.

Ingredients

For the Mushrooms and Onions

2 tablespoons butter
8 oz cremini mushrooms, sliced
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon sweet paprika
1/2 teaspoon dried thyme

For the Meatballs

24 oz frozen fully cooked beef meatballs (about 1 oz each)

For the Noodles and Broth

3 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
6 oz wide egg noodles

For the Creamy Finish

1/2 cup heavy cream
1/2 cup full-fat sour cream
1 teaspoon Dijon mustard
2 tablespoons fresh parsley, chopped

Instructions

Brown the mushrooms

1
Melt the butter in a large, deep 12-inch skillet or Dutch oven with a lid over medium-high heat. Add the sliced mushrooms in an even layer and leave them undisturbed for 3 minutes so they can brown. Stir and cook for about 3 minutes more, until golden and most of their liquid has cooked away. They will release water at first, this is normal and it will evaporate.

Soften the onion and spices

2
Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and lightly golden. Stir in the garlic, paprika and thyme and cook for 30 seconds, just until fragrant. Keep stirring during this time so the garlic does not darken or taste bitter.

Simmer the meatballs

3
Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the frozen meatballs, salt and pepper and bring the liquid to a boil. Cover the pan, reduce the heat to medium and simmer for 5 minutes to begin warming the meatballs through.

Cook the noodles

4
Stir in the egg noodles, gently pressing them down so they are mostly covered by the broth. Cover and simmer for 7 to 8 minutes, stirring every couple of minutes so nothing sticks to the bottom, until the noodles are tender and much of the broth has been absorbed. The meatballs should be hot all the way through, reaching 165°F in the center.

Add the cream

5
Reduce the heat to low and stir in the heavy cream and Dijon mustard. Let the sauce bubble very gently, uncovered, for 2 to 3 minutes, until it thickens slightly and turns glossy. The sauce may look a little loose at this stage, this is normal and it will continue to thicken as it stands.

Finish and serve

6
Remove the pan from the heat and gently stir in the sour cream until the sauce is smooth and creamy. Taste and add a small pinch of salt or pepper if needed. Sprinkle with fresh parsley and serve warm while the sauce is at its silkiest.

Note

Brown the mushrooms well before adding the onion. This step builds most of the savory flavor in the sauce.

Use low-sodium broth, as frozen meatballs are already seasoned and the broth reduces as it cooks.

Always add the sour cream off the heat. Boiling sour cream can cause the sauce to separate and look grainy.

If the noodles are tender but the pan looks dry, add 1/4 cup of extra broth or water. If the sauce is too thin, let it simmer uncovered for 1 to 2 minutes longer before adding the sour cream.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce as they sit, so leftovers will be thicker.

Reheat in a saucepan over low heat or in the microwave with a splash of broth or milk, stirring until hot throughout (165°F). Freezing is not recommended, as the noodles become soft and the creamy sauce can separate.

Turkey or chicken meatballs can be used in place of beef meatballs.

Calorie count is an estimate and will vary with the meatball brand and exact ingredients used.

Keywords: meatballs,

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