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!
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.
Notes
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.