Meatball Stroganoff

Meatball Stroganoff

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 6-8 Servings

This twist on a classic stroganoff recipe will easily become a family favorite. Use frozen cooked meatballs to get this dish on the table in less than 25 minutes.


  • 1 16-ounce package frozen cooked meatballs
  • 1 cup beef broth
  • 1 4-ounce can sliced mushrooms, drained
  • 1 8-ounce carton dairy sour cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon Dijon-style mustard
  • 1 package wide egg noodles


  1. Cook the wide egg noodles according to package directions, and drain.
  2. Meanwhile, place the meatballs, broth and mushrooms in a large sauté pan over medium-high heat and bring to a boil.
  3. Once boiling, reduce heat to medium-low and simmer, covered, for 15 minutes.
  4. In a small bowl mix together the sour cream and the flour, and then add in the milk and the mustard.
  5. Slowly stir in the sour cream mixture into the meatball mixture and cook for 1-1/2 minutes.
  6. Serve the meatball mixture over the cooked noodles.


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