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Meatball Stroganoff

Servings 6
Author Laura Doerr

Ingredients

  • 30 frozen All Purpose Meatballs recipe link in blog post
  • 3 tbsp butter
  • 1/4 cup shallots minced
  • 2 cloves garlic minced
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1 cup sour cream
  • 2+ tbsp Worcestershire sauce
  • plenty of salt and black pepper
  • 1 12-oz bag egg noodles such as No Yoke
  • fresh chopped parsley optional for garnish

Instructions

  1. Bring a large pot of salted water to a boil, cook noodles according to package directions for al dente. 

  2. Over med-high heat, melt the butter in a large skillet. Add minced shallots, and saute over medium heat for about 2 minutes. Add the minced garlic, and cook for another minute. Add soups, milk, and Worcestershire sauce and heat through.

  3. Add frozen (or thawed) meatballs and simmer until heated through. About 10 minutes if frozen. Remove the meatballs into a bowl, leaving as much sauce in the skillet as possible. Set meatballs aside. 

  4. Whisk in the sour cream and heat through over medium-low heat without it coming to a rolling boil. Reduce heat. Season with plenty of salt and pepper. Taste for seasoning. Add meatballs back in and simmer for about 5 minutes. If sauce seems too thick, add milk, water, or beef broth to loosen. Serve over egg noodles or rice.

Recipe Notes

If you are a mushroom fan, you could always add fresh or canned mushrooms to this dish. The shallots can be subbed out for white or yellow minced onion.

This would also work with ground beef or sliced steak. The gravy makes quite a bit, so if you opt to use just a pound of ground beef cooked up with the shallot and garlic you could omit one of the cans of cream soup.

All Purpose Meatballs recipe here!