This Meatball Stroganoff is an easy and delicious dinner recipe the whole family will love. Meals like this are the ultimate comfort food and perfect for fall and winter.

This recipe doesn’t use any “cream of soups” like most recipes do. The gravy is made from butter, flour, and beef broth and is seasoned with the flavors of stroganoff.

I’m not a huge fan of mushrooms, but you could definitely add some to this recipe.

I like making this recipe with my homemade meatballs that I keep in the freezer for easy recipes like this one, but you can also use store-bought meatballs.

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Ingredients

1 1/2 lbs precooked meatballs (frozen or thawed)
1/2 tsp each of salt and pepper
1 tsp each of Italian seasoning, garlic powder, and onion powder
3 tbsp butter
3 tbsp flour
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 cup sour cream
12 oz medium egg noodles
Fresh or dried parsley

Make Meatball Stroganoff

To start making this easy recipe, heat a large pot of water on the stove and cook egg noodles according to the directions on the package.

Heat a large skillet over medium high heat. Add 3 tbsp of butter to the skillet. Once the butter is melted add 3 tbsp of flour. Stir together and let cook for at least one minute.

Next, add 2 cups of beef broth and stir well.

Season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Let this continue cooking until it thickens.

Once the mixture has started to thicken add the Dijon mustard and Worcestershire sauce.

Add the frozen or thawed meatballs and cover with a lid. Turn the heat down just a little bit. The frozen meatballs will obviously take a little bit longer to heat through than thawed meatballs, but both ways works just fine.

I prefer to make homemade meatballs and keep them in the freezer for easy recipes like this one. You can make them homemade or buy store-bought frozen meatballs.

Once the meatballs are hot, remove the skillet from the heat and stir in 1 cup of sour cream.

Finally, add the cooked egg noodles and stir everything together well.

Serve Meatball Stroganoff

Top with some fresh or dried parsley and serve! I served this with some steamed frozen peas and the new Texas Roadhouse rolls and it was a hit with the family. Let me know if you try it out!

Tips and Frequently Asked Questions

I used 10-12 oz of medium egg noodles for this recipe, but any size egg noodle should work the same.
To cut back on sodium you can use a low sodium beef broth.
Leftovers reheat well.
I used a large 12 inch cast iron skillet.
I like making homemade meatballs and keeping them in the freezer for easy recipes like this one. You can also use the store-bought frozen meatballs if you prefer. You can thaw the meatballs or keep them frozen for this recipe.
I’m not a huge fan of mushrooms, but you could definitely add some to this recipe.

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