Got meatballs in the freezer? Turn them into a creamy, comforting stroganoff that’s ready in under 30 minutes. It’s one of my favorite busy-night tricks!
You can use any kind of meatballs here, homemade or store-bought, fresh or frozen. The sauce is creamy with mushrooms and sour cream, but I also show you how to swap in canned cream of mushroom soup if that’s what you have. My family never leaves a bite behind when I make this and I think yours will love it too!
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Kind Of Meatballs?
You can use any kind of meatballs in this beef stroganoff recipe, as long as they are already cooked before you add them into the sauce.
They can be store-bought or homemade meatballs though. You can even use frozen meatballs, you’ll just have to let them simmer a little bit longer than fresh or thawed meatballs.
If you’d like to make your own, try my favorite baked meatballs. Or try these great air fryer turkey meatballs.
The easiest version though if you don’t have a bag of meatballs in the freezer is to make one-ingredient sausage meatballs, which can be added directly to this recipe. You just remove the meat from the sausage casing, form them into meatballs, and drop them right in. This works because the sausage already has seasonings and ingredients to bind it together, so they won’t fall apart.
Do I Need Cream Of Mushroom Soup?
No, you don’t. While plenty of stroganoff recipes include cream of mushroom soup (including our Beef Stroganoff with Mushroom Soup recipe), we’re making a creamy mushroom sauce for this recipe instead.
If you’d prefer to use the soup though, you can omit the oil, fresh mushrooms, butter, and flour from the ingredient list. You’d also want to reduce the sour cream to two tablespoons, and add more to taste from there. You do still want to include beef stock or broth because the meatballs need that liquid to simmer in.
Okay, let’s make this super easy, super delicious pot of comfort food!
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Meatball Stroganoff Recipe
You can use any kind of meatballs in this recipe, and they can be thawed already or still frozen. All that will change is how long the sauce needs to simmer for.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
Ingredients
- 8 oz. medium or wide egg noodles
- 1 Tbsp. cooking oil
- 8 oz. mushrooms, sliced
- 2 Tbsp. butter, cut into 6 slices
- 2 Tbsp. flour
- 1–2 cups beef broth, divided
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. black pepper
- 1 lb. precooked meatballs (thawed or still frozen)
- 3/4 cup sour cream
- 1–2 tsp. Worcestershire sauce (optional)
Instructions
- Cook noodles according to package directions. Drain and return to the pot they were cooked in. Put lid in place until sauce is ready.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook while stirring occasionally for 3-4 minutes. Reduce heat to low.
- Add the butter slices and stir until melted. Sprinkle the flour over top. Stir. Add 1 cup of the beef broth. Stir well. Stir in the garlic powder, onion powder, paprika, thyme, and pepper. Cook while stirring until thickened.
- Stir in the meatballs. Keep over low heat, stirring occasionally, until heated through, 8-10 minutes for thawed meatballs, 15-18 minutes for frozen. The sauce will reduce a bit while they’re cooking. If it gets too thick and stodgy, stir in more of the beef broth, 1/4 cup at a time.
- Remove skillet from the heat. Stir in the sour cream. Taste sauce and add salt, pepper, and/or Worcestershire sauce to taste, if needed.
- Remove lid from noodles. Stir noodles. Divide noodles among dinner plates. Top with meatballs and sauce.
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