Meatball Stroganoff (30 minutes!)

Quick and EASY Meatball Stroganoff in just 30 minutes with a creamy sour cream mushroom gravy, egg noodles and meatballs, it’s the perfect weeknight meal!

Quick and EASY Meatball Stroganoff in just 30 minutes with a creamy sour cream mushroom gravy, egg noodles and meatballs, it's the perfect weeknight meal!

Meatball Stroganoff is among the most flavorful and EASY pasta meals you’ll make during the week and it is completely cheese free and done in 30 minutes thanks to a quick and easy meatball shortcut! This recipe is an easy take on a frozen meatball stroganoff with an easy fresh creamy mushroom sauce.This is a sponsored post written by me on behalf of Cooked Perfect® Meatballs. All opinions are 100% mine.

Quick and easy Meatball Stroganoff in just 30 minutes!

When added to the sauce just after the sour cream, the Angus Beef Meatballs cook perfectly and plump up in less than the five minutes the sauce needs to thicken.

The amazing Angus Beef flavor works perfectly with the Worcestershire sauce, bold seasonings and flavorful beef stock. This Meatball Stroganoff tastes like it took you hours to make instead of the time it takes to boil some pasta!

Cooked Perfect Angus Beef Meatballs

Slow Cooker Meatball Stroganoff Directions:

  • To make this Meatball Stroganoff in the slow cooker add all the ingredients except the pasta and flour to the slow cooker and cook on low for 4 hours.
  • Instead of flour add two tablespoons of cornstarch to an equal amount of water and add it to the sauce.
  • Cook on high for 30 minutes then add in the noodles, let cook five minutes and serve.

Many meatball stroganoffs with cream of mushroom soup are touted as quick weeknight meals. This meatball stroganoff is made without cream of mushroom soup but it you have a favorite recipe you like that calls for Cream of Mushroom Soup you can use my homemade version.

30 minute Meatball Stroganoff is the perfect weeknight meal!

Cooked Perfect has many different types of meatballs you can use to save time cooking during this busy back-to-school season and beyond.  We especially like to use the Cooked Perfect Italian Style Meatballs if we’re making a simple pasta in meat sauce (they also offer a gluten free version of their Italian Style Meatballs).

We also like to change things up from time to time and swap in their Turkey Meatballs in a few different recipes for a different flavor and feel. They have a wonderful flavor, are lower in fat and are perfect to swap into anything you’d use chicken breast for (similar cook times in a pan).

In fact the turkey meatballs would be AMAZING with either the Ground Orange Chicken or Ground Kung Pao Chicken sauces. You could serve them over a bowl of steamed rice and vegetables and dinner would be on the table in just 20 minutes. Head over to Cooked Perfect’s website to Browse more meatball recipes.

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Meatball Stroganoff

Quick and EASY Meatball Stroganoff in just 30 minutes with a creamy sour cream mushroom gravy, egg noodles and meatballs, it's the perfect weeknight meal!
Yield 6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Russian
Author Sabrina Snyder

Ingredients
 

  • 1 pound egg noodles
  • 4 tablespoons unsalted butter , divided
  • 8 ounces crimini mushrooms , sliced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup flour
  • 3 cups beef stock
  • 1 tablespoon Worcestershire
  • 1 bag Cooked Perfect Angus Beef Meatballs
  • 1/4 cup sour cream

Instructions

  • Cook the egg noodles to one minute shy of the direction on the bag and drain (do not rinse).
  • Add two tablespoons of butter to a cast iron skillet on medium high heat.
  • Add the mushrooms, salt and pepper and brown for 2-3 minutes before stirring.
  • Brown for an additional two minutes before adding the remaining 2 tablespoons of butter.
  • Add the flour and whisk well, cooking the flour for 30 seconds.
  • Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
  • Add in the meatballs and cook for 5 minutes until the sauce thickens.
  • Add in the sour cream and cook and additional 1-2 minutes before adding in the pasta and serving.

Notes

Note: I use a thickened beef stock paste/base in place of normal beef stock. If you use a similar stock base you can double the strength of it for an even more flavorful sauce.

Nutrition

Serving: 1g | Calories: 719kcal | Carbohydrates: 62g | Protein: 34g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 170mg | Sodium: 550mg | Potassium: 937mg | Fiber: 3g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 1.2mg | Calcium: 75mg | Iron: 3.3mg
Keyword: meatball stroganoff, Russian meatballs
Quick and EASY Meatball Stroganoff in just 30 minutes with a creamy sour cream mushroom gravy, egg noodles and meatballs, it's the perfect weeknight meal!
30 minute Meatball Stroganoff is the perfect weeknight meal!
30 minute Meatball Stroganoff is the perfect weeknight meal!

Quick and EASY Meatball Stroganoff in just 30 minutes with a creamy sour cream mushroom gravy, egg noodles and meatballs, it's the perfect weeknight meal!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe is a staple in our house. I’m vegetarian so I use vegetable stock and vegetarian ‘meatballs’. This is one of the vegetarian meals I make that my kids do not complain about!

  2. I’m so excited to try this in the slow cooker. Do I cook the mushrooms before putting them in? Do I cook the pasta before I add them in the last 5 minutes? Thank you!

    1. If you add to the slow cooker don’t cook mushrooms ahead. Add in cooked pasta when you are ready to serve. There’s a great beef stroganoff pot roast on the site too, made in the slow cooker, I would try that one. It is one of my favorite recipes.

  3. Really good. A nice thin sauce that mashes for a lighter meal than the type I’m used too with cream of mushroom soup and a whole container of sour cream. I added some garlic to my mushrooms because I love garlic, but everything else was true to recipe.

  4. Made this stroganoff for my 16 year old twin grandsons and they loved it. It was easy and very tasty and filling. Will definitely make this again.

  5. Thank you for sharing this wonderful recipe! I rarely make recipes that turn out so well the first time I try them. The entire family agreed that this one is a keeper!

  6. Very easy, delicious. I don’t like recipes that use cream of mushroom soup, too many scary ingredients.

  7. You said you used a thickened beef stock/paste – is this the Better than Bouillon? Or did you just add this to the beef stock?

    Can’t wait to make this!

  8. Got use of my leftover meatballs. Delicious & easy recipe. Best of all quick, I followed directions almost exact & came out very good for my 1st time with this recipe. I’m not much of a cook & this was great!

  9. I added some nutmeg and a bit of paprika – good for both flavour and colour. Also used more mushrooms than indicated, simply because I like them.

  10. Oh my heck,

    I googled “what can I do with these meatballs” and it brought me to your site. I mad this dinner on the fly and my family loved it!!!!

    Thanks for posting this winner!

  11. I’m thinking about making this for a friend but would need to freeze it. Do you think this would freeze well?

  12. I bought a bag of frozen meatballs. The package says they are fully cooked. Do I add them in while they’re still frozen? Or cook them in the oven first?

  13. Am I supposed to heat the meatballs prior to making this? The bag says to cook for 25 minutes in sauce… I already have the egg noodles cooking! 🙁

  14. Ok, so I’ve made this at least 4-5 times now because I and my Boyfriend LOVE IT! He especially does – he’s literally eaten this for breakfast, lunch and dinner lol I would make it more often if not for it being his weakness. I don’t want him packing on the pounds ??
    Thank you so much for this quick and tasty recipe!

  15. It says to add all the ingredients to the crock pot if you are making it that way, except for the pasta and flour… even the sour cream?? Seems like you would add that last minute.

    1. You can actually put the sour cream in at the beginning but if you’re looking to get more of the “tang” from it, add it in at the end. Either way works. Enjoy!

  16. Also, if we wanted to make our own meatballs… would it just be beef and seasoning and roll into balls and just cook on stove top? Would I cover the pan to make sure the inside is done also?

  17. I think this dish is the ultimate comfort food and I love how you used frozen meatballs in your recipe. I keep a bag of frozen meatballs in my freezer for easy meals, I’ll be adding this recipe to my meal plan.

  18. This looks so good, and comforting! Just told my husband that I need to make this soon! Very convenient, too!