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the final dish in a pan.

Meatball Stroganoff


Meatball stroganoff is an easy twist on the classic comfort food dish. Use frozen meatballs to make this really easy and serve the savory sauce and meatballs over egg noodles or rice for a hearty dinner.


  • 4 tablespoons unsalted butter
  • 16 ounces baby bella mushrooms, quartered
  • 1 yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cloves of garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 cup beef stock
  • 2 tablespoons Dijon mustard
  • 24 ounces frozen beef meatballs
  • 1/4 cup sour cream

For Serving

  • Cooked rice or egg noodles
  • Chopped chives or parsley for garnish


  1. Melt the butter in a large non-stick pan over medium heat. Add the mushrooms, onions, salt, and pepper and cook them for 10 to 15 minutes or until the mushrooms have released their moisture. Add the garlic and cook it with the mushrooms and onions for a minute or so.
  2. Sprinkle the flour over the top of the mushrooms and stir to coat them. Add the white wine and stir. As it simmers, scrape up all of the browned bits off the bottom of the pan.
  3. Add th beef stock and mustard. Stir and then add the meatballs. Cover the pan and adjust the heat to medium. Simmer the meatballs for ten minutes or until they are warmed through.
  4. Uncover the pan and take it off the heat. Add the sour cream and stir to combine. Serve the meatball stroganoff with noodles or rice. Garnish with chopped parsley or chives.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American


  • Calories: 441
  • Sugar: 6.3g
  • Sodium: 1074.1mg
  • Fat: 33g
  • Saturated Fat: 13.5g
  • Unsaturated Fat: 16.8g
  • Trans Fat: 0.7g
  • Carbohydrates: 17.4g
  • Fiber: 3.5g
  • Protein: 19.7g
  • Cholesterol: 95.2mg

Keywords: meatball stroganoff