Meatball stroganoff in skillet


Easy Meatball Stroganoff

The following recipe was originally published on Girl Carnivore, a food blog for meat lovers with a variety of top-quality savory, quick, easy, and (sometimes!) healthy, barbecue recipes for aspiring cooks. You can follow Girl Carnivore on Instagram @girlcarnivore as well as on Twitter and Facebook.

Easy Meatball Stroganoff

You'll Need

  • 8 oz par-boiled egg noodles
  • 2 tbsp Olive oil divided
  • 1/2 tsp Salt
  • 8 oz portabella mushrooms sliced
  • 1 lbs meatballs
  • ½ onion minced
  • 2 cloves garlic minced
  • ¼ cup white wine
  • 1 tbsp Dijon mustard
  • 2 cups chicken broth
  • 1 cup sour cream
  • Fresh thyme
  • Fresh Parsley

To Make

Sautee the Mushrooms

  1. Heat a skillet over medium heat.
  2. Add 1 tablespoon oil and the sliced portobello mushrooms.
  3. Season with a pinch of salt.
  4. Saute, until the liquid, sweats out, about 7 minutes.
  5. Once the liquid cooks out of the mushrooms, they will behind to brown. Stir as needed until cooked through.
  6. Remove from pan and set aside, covering with foil.

Cook the Meatballs

  1. Add the frozen meatballs to the pan and saute until heated through, about 10 minutes.
  2. Add the remaining olive oil and onion. Season with the remaining pinch of salt.
  3. Cook for another 5 minutes, stirring occasionally until softened.
  4. Add the garlic and cook 30 seconds longer.
  5. Whisk in the mustard and stir to coat.

Deglaze the Pan

  1. Carefully add the white wine to the pan, scraping up any browned bits.

Whisk in the Liquids

  1. Carefully pour in the chicken broth.
  2. Spoon in the sour cream and stir to combine.

Fold in the Pasta

  1. Carefully pour the pasta into the pan and fold to combine.
  2. Add the mushrooms back to the pan, and the fresh thyme and toss once again to coat.

Serve. Garnish with freshly chopped parsley and serve.

Recipe Notes

  1. Packing in par-boiled noodles makes this recipe come together quickly. If you want, you can boil egg noodles, drain and fold them into the stroganoff fresh. I just like the minimal prep and limited clean-up of cooking them ahead of time. 
  2. Pork or beef meatballs work great in this recipe! Use whatever you have on hand. 
  3. If you don't have portabella mushrooms, substitute baby Bellas washed and sliced thin. Classic white mushrooms work well in this recipe too. 
  4. This recipe is shown on a camp stove but can be made directly over the fire, on any grill, or on a traditional range top.