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Meatball Stroganoff

Meatball Stroganoff

Lily Coleman
A quick and delicious twist on the classic, our meatball stroganoff uses frozen meatballs to get dinner on the table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Servings 4
Calories 717 kcal

Ingredients
  

  • 3 cups uncooked egg noodles
  • 1 tablespoon olive oil
  • 12 ounces frozen fully cooked Italian meatballs thawed
  • 1-1/2 cups beef broth
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 3/4 cup sour cream

Instructions
 

  • Cook egg noodles according to package directions for al dente; drain.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes.
  • Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.