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stroganoff in a black skillet

One Pot Meatball Stroganoff

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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!
Course Main Course
Cuisine American
Keyword one pot meatball stroganoff, stroganoff
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Gayle

Ingredients

  • 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

Instructions

  • 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.