One Pan Meatball Stroganoff

One Pan Meatball Stroganoff. Tender meatballs, egg noodles and mushrooms tossed in a creamy rich sauce. A quick and delicious dinner that is ready in under 30 minutes!

Looking for more Meatball Recipes? Then give my Homemade Italian Meatballs or my Asian Style Turkey Meatballs a try!

Meatball stroganoff in silver skillet.

This One Pan Meatball Stroganoff is comfort food at it’s finest. Tender meatballs tossed with egg noodles and mushrooms in a creamy, rich sauce. This is a dish your whole family will love!!

For this recipe I used frozen meatballs to keep this dinner super simple. If you prefer to use homemade meatballs you can use my Salisbury Steak Meatball Recipe or my Chicken Meatballs recipe! Just leave out the sauce ingredients, broil the meatballs and add them to the dish!

What you’ll need for meatball stroganoff

  • Onion: Diced yellow onion packs in a ton of flavor! White or red onion would be perfect in this recipe as well. Use what you have on hand!
  • Cremini mushrooms: Shitake, button, or a mushroom blend would also work just fine!
  • Garlic: I use a whopping 4 garlic cloves. Feel free to throw in even more if you are a garlic lover like me.
  • Beef stock: Adds nice savory umami to this dish. You can use vegetable stock or chicken stock if you don’t have any beef broth.
  • Meatballs: You can substitute frozen turkey or chicken meatballs or make your own!
  • Paprika: I use regular paprika but for a twist try smoked paprika. It’s delicious in stroganoff.
  • Wide egg noodles: These are the typical noodle used for any stroganoff however any type of pasta will work. You can always use elbow, orecchiette, penne, or rigatoni.
  • Sour cream: This is what makes this dish so rich and creamy! Creme fraiche or Greek yogurt are good substitutes if needed.
  • Parsley: For garnish, if desired.
  • Grated Parmesan Cheese: For serving!

How to make Meatball Stroganoff

  • Heat the pan: Start by heating a large pot or pan over medium-high heat. Add in olive oil.
  • Sauté mushrooms and onions: Add in the onions and mushrooms and sauté for 3-4 minutes or until the onion starts to get tender.
  • Add garlic: Stir in garlic and cook for an additional minute.
  • Mix in more ingredients: Add in beef stock, frozen meatballs (no need to defrost), paprika, and egg noodles.
  • Simmer: Cover and simmer for 15 to 20 minutes, or until most of the liquid is absorbed, the noodles are tender and the meatballs are heated through.
  • Sour Cream: Add in the sour cream and mix together until incorporated.
  • Season, garnish, and serve! Season with salt and pepper to taste and serve immediately with fresh chopped parsley and parmesan cheese!

Beef Stroganoff Meatballs in skillet with a wooden spoon

Tips for Success

  • Use frozen meatballs! They can be cooked straight in the sauce from frozen, and if you make your own this Meatball Stroganoff recipe will taste even better!
  • Egg noodles are ideal for this recipe, however, you can add whatever pasta you have on hand. Elbow, orecchiette, penne, or rigatoni are great pasta shapes to try.
  • Store in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave, a pot on the stove, or in the oven until it is heated through.

Can I use cream instead of sour cream in stroganoff?

Yes, you can! You can also substitute creme fraiche or Greek Yogurt if needed.

What is stroganoff sauce made of?

For this Meatballs Stroganoff recipe, I added onion, mushrooms, beef stock, paprika, and sour cream. It’s a really simple dish!

How do you thicken stroganoff sauce?

This meatball stroganoff sauce should thicken on its own, however, if it isn’t you can thicken it by making a cornstarch slurry made of cornstarch and a little water. Just mix the cornstarch and water together separately first and then stir it into the rest of the sauce. I start with one teaspoon of cornstarch with a tablespoon of water.

Meatballs and pasta in a skillet with sauce and parsley

Here are more One Pan Recipes to try!

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One Pan Meatball Stroganoff

4.7 from 10 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
One Pan Meatball Stroganoff. A quick and delicious dinner that is ready in less than 30 minutes!

Ingredients

  • 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 I used beef meatballs
  • 2 teaspoons paprika
  • 8 ounces wide egg noodles
  • ½ cup sour cream
  • salt and pepper to taste
  • chopped parsley for garnish if desired
  • grated parmesan cheese for serving if desired

Instructions

Images:
  • Add oil to a large pan or pot. Heat the oil over medium high heat.
  • Add in the onions and mushrooms and sauté for 3-4 minutes or until the onion starts to get tender. Stir in garlic and cook for an additional minute.
  • Add in beef stock, frozen meatballs (no need to defrost), paprika and egg noodles.
  • Cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed, the noodles are tender and the meatballs are heated through.
  • Add in the sour cream and mix together until incorporated. Season with salt and pepper to taste and serve immediately with parsley for garnish, if desired.
Nutrition Facts
One Pan Meatball Stroganoff
Amount Per Serving
Calories 459 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 13g81%
Cholesterol 98mg33%
Sodium 452mg20%
Potassium 1282mg37%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 5g6%
Protein 27g54%
Vitamin A 672IU13%
Vitamin C 4mg5%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Easy Dinner, Easy Weeknight Dinner, Meatball Stroganoff, One Pan, Stroganoff

Originally published Oct 3, 2017

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Recipe Rating




Comments - page 1/2

  • Camille LaCroix

    This was so delicious! Love that it was in one pot—used my Le Creuset. Had mini frozen meatballs from Earth’s Best, chicken broth, no mushrooms so added frozen peas. Whole family had seconds and thirds (kids are 6, 6 and 13).

    • Nathan

      Hi Camille,

      I’m so glad your family enjoyed it! This is definitely one of my favorites! Thank you for trying out the recipe and for commenting!

      Nathan
      @chefsavvy

    • Hi Rachel,

      I have personally not tried freezing this dish. I don’t think the sour cream or the noodles would freeze very well. I think this is more of a make and eat dish. You can always store leftovers in the fridge for up to 3-4 days.

      Thanks!

      Kelley

    • Nathan

      Hi Sue,

      Glad it was a huge hit! Thank you for sharing! Have a great day!

      Nathan

  • Sue

    Hi, How long can I keep this warm without ruining it? Need to transport for a pot luck.
    Thanks

    • Nathan

      Hi Sue,

      It will last a few hours in a crock pot on warm. If it gets too dry just add a little beef stock or water. The other thing you can do if it will be longer then three hours, is cook the pasta separate and add it in a few minutes before serving. this will keep the pasta from over cooking. I hope this is helpful! Thank you so much for making this recipe and for commenting!

      Nathan

  • Debbie Attaway

    This recipe was so simple & delicious! My family is very picky so I hate to try new recipes, but hallelujah they loved it. Can’t wait to try more of your recipes!

  • Loraine Joyce

    This is one of my go to week night recipes or when I’m in a hurry and need to make something quick. I love how everything goes in one pot/pan then boom! It’s dinner time ?

  • John Wrightson

    If noodles were cooked separately and added, it would have been delightful. After 15” simmer, noodles were paste.

  • Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    • Hi Kristen!

      I typically buy the frozen meatballs from either Costco or BJ’s. Any beef meatball will work though!

      Thanks and enjoy!

      Kelley

    • Hi Fran,

      Yes you could use heavy cream instead of sour cream. I just worry it wouldn’t be quite as thick as when it has sour cream in it. You could always try adding a bit of cream cheese too or simmering the sauce for longer once the heavy cream is added.

      Hope this helps!

      Kelley

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