Description
This quick and easy one-pan meatball stroganoff is a delicious weeknight dinner ready in under 30 minutes. With tender meatballs, egg noodles, and a creamy sauce, it’s the perfect comfort food!
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 16 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 3 cups beef stock
- 1 pound frozen meatballs (beef)
- 2 teaspoons paprika
- 8 ounces wide egg noodles
- 1/2 cup sour cream
- Salt and pepper, to taste
- Chopped parsley for garnish (optional)
- Grated parmesan cheese for serving (optional)
Instructions
-
Cook the Vegetables:
- Heat olive oil in a large pan or pot over medium-high heat.
- Add the diced onion and sliced mushrooms, and sauté for 3-4 minutes, or until the onion becomes tender.
- Stir in the minced garlic and cook for an additional minute.
-
Add the Stock and Meatballs:
- Pour in the beef stock, then add the frozen meatballs, paprika, and egg noodles (no need to defrost the meatballs).
- Cover and simmer for 15-20 minutes, or until most of the liquid is absorbed, the noodles are tender, and the meatballs are heated through.
-
Finish the Dish:
- Stir in the sour cream and mix until fully incorporated.
- Season with salt and pepper to taste.
-
Serve:
- Serve the stroganoff immediately, garnished with chopped parsley and grated parmesan cheese, if desired.
Notes
- You can use any type of meatballs you prefer, including turkey or chicken.
- For a spicier kick, add a pinch of red pepper flakes to the dish.
- Garnish with fresh herbs or additional sour cream for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg