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Meatball Stroganoff

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Meatball stroganoff with a creamy gravy and mushrooms served with egg noodles makes for a comforting and delicious week-night meal. You can make this meatball stroganoff in 30 minutes. Garnish with fresh Italian parsley and freshly grated Parmesan cheese.

A large oval platter containing meatball stroganoff with mushrooms and Italian parsley.
Meatball stroganoff is a delicious week-night meal

Left-overs from this meatball stroganoff reheat easily and make a great next-day lunch. The creamy and savory gravy is made with beef (or chicken) broth, mushrooms and sour cream. It pairs perfectly with Italian-style meatballs. Buy premade Italian-style meatballs in the frozen section of the grocery store. I recommend either “Cooked Perfect” brand or “Kirkland Italian-style beef” meatballs from Costco. These pre-cooked meatballs are seasoned well and flavorful without being too spicy for children to enjoy.

Meatball stroganoff up close showing delicious savory Italian-style meatballs.
Use Italian-style frozen meatballs

I like this meatball stroganoff because it is layered with essential fresh vegetables for flavor, but it’s quick and easy taking advantage of premade frozen meatballs. I serve meatball stroganoff family-style in a large deep pasta bowl garnished with fresh parsley and a small amount of freshly grated Parmesan cheese. A simple salad pairs well with this dish. Let them dig in.

How to make meatball stroganoff gluten free

If you are gluten free, you will need to make some product substitutions in this recipe. If you are unable to find premade frozen gluten free meatballs, you can make your own meatballs ahead of time. Make a large batch and freeze them for later use in many meals. Follow my recipe for homemade Italian meatballs and use Udi’s gluten free bread for breadcrumbs. When making gravy, thickening sauces or soups, I recommend using King Arthur brand all-purpose gluten free flour mix in place of regular all-purpose flour. This brand has the closest flavor profile and small amount of thickening agents that works best for sauces and gravies. Finally, you will need to substitute the egg noodles with your favorite gluten free pasta. Commercial gluten free egg noodles are difficult to find. So, I recommend substituting with gluten free spiral or penne pasta.

Serves 4 to 6 people

What you’ll need

  • 3/4 of a 12 oz package of wide egg noodles
  • 4 tbsp unsalted butter, divided (2 tbsp each)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp red onion, finely diced
  • 1 clove garlic, minced
  • 8 oz fresh mushrooms, sliced
  • 1 tsp dried parsley
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 3 cups warm beef or chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 to 1.25 lbs frozen Italian-style meatballs (approximately 20 dinner sized meatballs)
  • 1/4 cup sour cream
  • Fresh Italian parsley and freshly grated Parmesan cheese (amount to taste) for garnish, optional
A large platter of meatball stroganoff served family-style on the table.
Served family-style on the table

I recommend using a large extra deep skillet for this recipe. If you do not have one, a large heavy-bottomed pot will do. I have made meatball stroganoff with both beef broth or chicken broth. Interestingly, my family prefers it made with chicken broth. I prefer Swanson’s brand chicken or beef broth. The amount of salt you’ll need to adjust for will depend on how salty the broth and meatballs are. Use your judgement and taste the dish at the end before adding more salt.

Instructions

In a large pot of salted water, cook the egg noodles according to the directions on the package. Cook the noodles al dente (just shy of 1 – 2 minutes of the cooking time). Drain but do not rinse the noodles.

In a large skillet (or large heavy-bottomed pot), melt 2 tbsp butter plus 1 tbsp extra virgin olive oil over medium-high heat. Add the onion and garlic and sauté for two minutes. Add the sliced mushrooms and season with the dried parsley, sea salt and pepper. Continue cooking the mushrooms stirring occasionally for another 3 to 4 minutes until they brown and soften. Add the remaining 2 tbsp of butter.

Next, sprinkle in the flour. Add the warm broth slowly stirring with a whisk or wooden spoon to create a gravy. Continue adding the broth until it is all incorporated in. Add the Worcestershire sauce and meatballs. Increase the heat slightly bringing the dish up to a simmer before lowering the heat once again to medium-low. Cover and simmer cooking the meatballs in the gravy for 4 to 5 minutes. During this time the gravy will begin to thicken. Stir in the sour cream. Next, add the drained egg noodles. Gently stir the noodles into the gravy. The dish will continue to thicken once the noodles are added. Turn off the heat.

Garish meatball stroganoff with a little fresh Italian parsley and freshly grated Parmesan cheese if desired. Serve immediately.

I hope you enjoy this family-style meatball stroganoff recipe. Please leave me a comment.

Happy cooking,

Michelle

Meatball Stroganoff

Michelle
Meatball stroganoff with a creamy gravy and mushrooms served with egg noodles makes for a comforting and delicious week-night meal. You can make this meatball stroganoff in 30 minutes.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 3/4 of a 12 oz package of wide egg noodles
  • 4 tbsp unsalted butter, divided divide into 2 tbsp each
  • 1 tbsp extra virgin olive oil
  • 2 tbsp red onion, finely diced
  • 1 clove garlic, minced
  • 8 oz fresh mushrooms, sliced
  • 1 tsp dried parsley
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 3 cups warm beef or chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 to 1.25 lbs frozen Italian-style meatballs about 20 dinner sized meatballs
  • 1/4 cup sour cream
  • fresh Italian parsley and grated Parmesan cheese for garnish amount to taste (optional)

Instructions
 

  • In a large pot of salted water, cook the egg noodles according to the directions on the package. Cook the noodles al dente (just shy of 1 – 2 minutes of the cooking time). Drain but do not rinse the noodles.
  • In a large skillet (or large heavy-bottomed pot), melt 2 tbsp butter plus 1 tbsp extra virgin olive oil over medium-high heat. Add the onion and garlic and sauté for two minutes. Add the sliced mushrooms and season with the dried parsley, sea salt and pepper. Continue cooking the mushrooms stirring occasionally for another 3 to 4 minutes until they brown and soften.
  • Add the remaining 2 tbsp of butter. Next, sprinkle in the flour. Add the warm broth slowly stirring with a whisk or wooden spoon to create a gravy. Continue adding the broth until it is all incorporated in. Add the Worcestershire sauce and meatballs.
  • Increase the heat slightly bringing the dish up to a simmer before lowering the heat once again to medium-low. Cover and simmer cooking the meatballs in the gravy for 4 to 5 minutes. During this time the gravy will begin to thicken. Stir in the sour cream.
  • Next, add the drained egg noodles. Gently stir the noodles into the gravy. The dish will continue to thicken once the noodles are added. Turn off the heat.
  • Garish meatball stroganoff with a little fresh Italian parsley and freshly grated Parmesan cheese if desired. Serve immediately.

Notes

The blog post contains gluten free substitutions and brand recommendations for ingredients.
Recipe serves 4 to 6 people.
Recipe from https://www.northwestspoon.com
Keyword meatball, stroganoff
 

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