One Pot Meatball Stroganoff
This easy One Pot Meatball Stroganoff is a simple, comfort food dish that’s ready in just 25 minutes. Featuring tender meatballs, a creamy sauce, and noodles, this flavorful dish is perfect for busy weeknights!
One-Pot Meatball Stroganoff
Pasta recipes are a winner around here. You really can’t go wrong with noodles, a savory sauce, and tender meat. It’s something that I love to whip up, and my family enjoys it, too.
This one pot meal is one of my favorite, easy recipes that’s ready in no time.
It’s hearty, simple, loaded with flavor, and made with just a few ingredients. If you’re on the hunt for a quick meal for the whole family, you need to add this frozen meatball stroganoff to the list.
Stroganoff reminds me of my childhood and it still remains a beloved dish of mine today. But what I really love about this one pan stroganoff is that it contains simple ingredients, is easy to customize, and is made in just one pan. And that means less dishes, less time in the kitchen, and more time doing the things you enjoy.
To keep this recipe extra easy and no-fuss, I used frozen meatballs. You can certainly make your own homemade meatballs, but this is a convenient item to have on-hand when you want something fast. Beef meatballs hit the spot, but turkey or chicken meatballs would work just as well.
I used uncooked wide egg noodles and boil them according to the package directions. Once the noodles are cooked, I toss with a little olive oil to prevent them from sticking and set aside.
Egg noodles, a combination of spices, beef broth, and sour cream transform this tender pasta into an incredible dish. This was made for picky eaters and is perfect for leftovers.
Just incase you’re looking for more pasta recipes, you’ll love this creamy lemon chicken pasta, easy taco pasta, and creamy ground beef pasta. These are some of my favorite meals that are ready in 30 minutes.
Ingredients in One Pan Meatball Stroganoff:
- Egg noodles
- Unsalted butter
- Baby bella mushrooms or cremini mushrooms
- White onion
- Garlic powder
- Salt and black pepper
- All-purpose flour
- Beef broth or beef stock
- Worcestershire sauce
- Frozen meatballs
- Sour cream
- Italian seasoning
How to Make Meatball Stroganoff:
Cook egg noodles according to package directions. Drain, toss with a little olive oil to prevent the noodles from sticking, and set aside.
In another pot or large skillet, melt butter over medium-high heat. Add mushrooms and onion and saute until begins to soften, about 7-9 minutes. Then season with garlic powder, salt, and. pepper.
Add flour and stir mixture to coat. Cook for 1 minute, then add beef broth and Worcestershire sauce and stir until no lumps remain.
Add frozen meatballs, cover pot, and cook for 7-8 minutes, or until sauce is slightly thickened and the meatballs are heated through.
Stir in sour cream, egg noodles, and Italian seasoning. Adjust seasonings to taste, if needed. Heat an additional minute until everything is warmed through. Serve immediately.
How Long Does This Last?
You can store this in an airtight container in the refrigerator for up to three days.
Can I Freeze This Pasta?
While this pasta is best eaten within a few days, you can freeze this for up to two months. Thaw in the refrigerator before serving.
What to Serve with This Easy Meatball Stroganoff Recipe:
I like to serve this meatball recipe with a green salad and garlic bread.
What is the Difference Between Stroganoff and Swedish Meatballs?
Traditional stroganoff is usually made from slices of beef and contain a cream sauce. Swedish meatballs are made from ground meat and are formed into balls. Similar to this ground beef stroganoff, a simple cream sauce is used.
How Do You Make Frozen Meatballs Taste Good?
I love to take frozen meatballs and add it to a savory sauce (such as this recipe), or in a meatball casserole. Adding seasonings and sauces make the meatballs shine with flavor.
Are Frozen Meatballs Fully Cooked?
Yes! Most frozen meatballs that you buy at the grocery store are fully cooked. You just need to heat them up and serve.
Do You Need to Defrost the Meatballs Before Adding to the Dish?
Nope! The meatballs will heat through when added to the skillet.
How Can You Thicken the Stroganoff Sauce?
The sauce in this recipe is thickened with sour cream. However, plain Greek yogurt, a touch of cream cheese, heavy whipping cream, or some cornstarch mixed with cold water would also work to make it thicker.
Tips for Making the Best Meatball Stroganoff Recipe:
- Frozen meatballs are the key to making this recipe fast. You could use a homemade version, but we’re going for convenience, and these meatballs don’t skimp on flavor. I used 16 ounces (or half a bag) of frozen meatballs that I found at my grocery store. Feel free to use more or less, depending on your tastes.
- Use egg noodles! It’s one of my favorite types of pasta and it works well for absorbing the savory sauce. However, any pasta shape will do, such as cavatappi or rotini.
- Sour cream helps make this dish creamy, but plain Greek yogurt would be a good replacement, too.
- Double the mushrooms! I love mushrooms so doubling this would be delicious if you’re the same.
- Add some veggies! Fresh spinach or broccoli would make a delicious addition if you’re looking for a heartier pasta.
- Add a sprinkling of grated Parmesan cheese and a touch of fresh parsley on top of the pasta just before serving for extra flavor.
Looking for More One Pot Pastas? I’ve Got You Covered!
- One Pot BBQ Chicken Pasta
- One Pan Pizza Pasta
- One Pan Chicken and Spinach Pasta
- One Pot Italian Sausage Pasta
- One Pan Chicken Fettuccine Alfredo
One Pot Meatball Stroganoff
- 8 ounces egg noodles
- 3 tablespoons unsalted butter
- 16 ounces sliced baby bella mushrooms
- ½ white onion, (diced)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bag (16 ounce) frozen meatballs
- ½ cup sour cream
- 2 teaspoons Italian seasoning
- Cook egg noodles according to package directions. Drain, toss with a little olive oil to prevent the noodles from sticking, and set aside.
- In another pot or large skillet, melt butter over medium heat. Add mushrooms and onion and saute until begins to soften, about 7-9 minutes. Then season with garlic powder, salt, and. pepper.
- Add flour and stir mixture to coat. Cook for 1 minute, then add beef broth and Worcestershire sauce and stir until no lumps remain.
- Add frozen meatballs, cover pot, and cook for 7-8 minutes, or until sauce is slightly thickened and the meatballs are heated through.
- Stir in sour cream, egg noodles, and Italian seasoning. Adjust seasonings to taste, if needed. Heat an additional minute until everything is warmed through. Serve immediately.
- Stroganoff will keep in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making this One Pot Meatball Stroganoff above the recipe box.