One Pan Meatball Stroganoff

This One Pan Meatball Stroganoff is perfect for busy weeknights when you want something comforting but quick. It transforms frozen meatballs and simple pantry ingredients into a creamy, satisfying dinner that feels homemade without a lot of fuss.

I stumbled onto this recipe when I was short on time and ingredients. It quickly became a favorite because it fills the house with cozy aromas and tastes like a slow-cooked meal.

Ingredients

• Extra virgin olive oil for sautéing the mushrooms and onions: adds depth and helps layers of flavor develop& choose a good quality oil with a fruity aroma
• A medium onion diced: for sweetness and a savory base& fresh firm onions with no soft spots are best
• Cremini mushrooms sliced: for earthiness and texture& select mushrooms that are firm and dry to avoid added moisture in the pan
• Garlic minced: for a fragrant punch that complements the meatiness& fresh garlic cloves will give the brightest flavor
• Beef stock: to build richness and a savory sauce& homemade or low-sodium store-bought stock works well to control salt levels
• Frozen meatballs: add protein and convenience& choose quality meatballs with simple ingredients for the best result
• Paprika: adds warm, smoky notes to balance the creaminess& opt for sweet or smoked paprika depending on your preference
• Wide egg noodles: soak up the sauce and provide comforting starch& dried noodles are convenient and keep well in your pantry
• Sour cream: adds a tangy creaminess that makes the sauce silky& full fat will give the richest flavor
• Salt and pepper: to season and bring everything together
• Chopped parsley: for a fresh, bright garnish
• Grated parmesan cheese: optional for adding savory umami on top

Instructions

Build The Base:

Add the olive oil to a large pan or pot and heat it over medium-high heat until shimmering. Add the diced onions and sliced cremini mushrooms. Cook gently, stirring often, for 3 to 4 minutes until the onions begin to soften and the mushrooms start to release their moisture. This step builds the foundational flavors so take your time here.

Add Garlic:

Stir in the minced garlic and cook for just one minute more, being careful not to let it brown. Garlic burns easily and will turn bitter which spoils the dish.

Combine The Main Ingredients:

Pour in the beef stock followed by the frozen meatballs, paprika, and the wide egg noodles. Give everything a quick stir to make sure the seasonings are mixed through.

Simmer Covered:

Cover the pan and let it simmer gently for 15 to 20 minutes. This cooks the noodles through absorbs most of the liquid and heats the meatballs thoroughly. Peek once towards the end and stir gently to check the noodles tenderness.

Finish With Creaminess:

Remove the lid and stir in the sour cream until the sauce is smooth and creamy. Taste and season with salt and pepper accordingly. Serve straight from the pan garnished with chopped parsley and grated parmesan cheese on the side if using.

I remember making this for my family on a hectic weeknight and everyone asking for seconds because it tasted like homemade comfort food but ready in a fraction of the time.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb more sauce and thicken so add a splash of beef stock or water when reheating on the stove to loosen it up.

Ingredient Swaps

Use ground turkey or chicken meatballs for a lighter version without compromising flavor. Greek yogurt can replace sour cream for a tangier sauce with probiotics. Mushrooms can be swapped with diced zucchini or bell peppers for a different take that adds freshness.

Serving Ideas

Pair with a simple green salad or steamed vegetables for a balanced meal. A crusty baguette or garlic bread helps mop up the creamy sauce. Top with caramelized onions or crispy fried shallots for extra texture and flavor.

Seasonal Twists

Add a handful of chopped fresh thyme or rosemary in autumn for an herbal note. Toss in frozen peas or chopped kale towards the end of cooking for a pop of green and nutrition. Try swapping egg noodles for spaetzle or wide rice noodles to experiment with different textures and cultural influences.

This recipe is a quick, comforting option that feels homemade. It's perfect for busy nights when you want something easy yet full of flavor.

Frequently Asked Recipe Questions

→ Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. Just adjust cooking time to ensure they are fully cooked through before adding noodles.

→ What type of mushrooms work best in this dish?

Cremini mushrooms provide a nice earthy flavor and firm texture, but button or baby bella mushrooms are good alternatives.

→ Is there a substitute for sour cream in the stroganoff sauce?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar tang and creaminess.

→ Can I make this dish gluten-free?

Use gluten-free egg noodles or substitute with rice, quinoa, or zucchini noodles for a gluten-free option.

→ How do I prevent the noodles from sticking together?

Stir occasionally while simmering and ensure there’s enough beef stock to keep the noodles moist and separate.