There’s something about a hearty, comforting dish that just wraps you in a warm hug, right? Today, I’m excited to share with you one of my absolute favorites: a One Pot Meatball Stroganoff that’s not only delicious but also a breeze to make. This recipe is perfect for those busy weeknights when you need something satisfying but don’t want to spend hours in the kitchen. Plus, it’s a great way to enjoy a classic Beef Stroganoff with a fun twist—meatballs! So, grab your apron, and let’s dive in.
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for weeknight dinner ideas!
- Everything cooks in one pot, making cleanup a breeze.
- Meatballs add a fun twist to the classic Stroganoff recipe.
- Rich, creamy sauce with tender meatballs and soft egg noodles.
- Ready in about 30 minutes—great for quick family dinners!
Ingredients
Here’s what you’ll need for this hearty One Pot Meatball Stroganoff:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps together. This recipe is a breeze, and I promise you’ll be amazed at how quickly it comes together!
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil and cook your egg noodles according to package instructions until they’re just tender. Drain and set aside. (You’ll add them back later to soak up that delicious sauce!)
Step 2: Brown the Meatballs
In the same pot (yes, we’re keeping it one pot!), heat a couple of tablespoons of oil over medium-high heat. Add your meatballs and brown them on all sides until they’re nicely seared. Remove the meatballs from the pot and set them aside—they’ll finish cooking later in the sauce.
Step 3: Soften the Onions and Garlic
Reduce the heat to medium and add a bit more oil if needed. Throw in your diced onions and sauté until they’re translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Step 4: Build the Sauce
Stir in your flour to coat the onions and garlic, cooking for just a minute to remove the raw taste. Then, slowly pour in the beef broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens slightly. Add in your Dijon mustard, Worcestershire sauce, and a pinch of paprika. Stir well to combine.
Step 5: Simmer the Meatballs
Add the browned meatballs back to the pot, making sure they’re mostly submerged in the sauce. Reduce the heat to low and let everything simmer for about 10-15 minutes, allowing the meatballs to finish cooking and the flavors to meld together beautifully.
Step 6: Add the Creamy Touch
Stir in your sour cream and let it heat through for a couple of minutes until the sauce is smooth and creamy. If the sauce seems too thick, you can add a splash of water to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
Step 7: Combine and Serve
Add the cooked egg noodles back to the pot, tossing everything together until the noodles are well coated in that luscious sauce. Serve hot, garnished with chopped fresh parsley or dill for a pop of color and freshness.
Pro Tips for Making the Recipe
Here are a few tips to ensure your One Pot Meatball Stroganoff turns out absolutely delicious:
- Use high-quality ground beef for the best flavor in your meatballs.
- Don’t overcook the egg noodles—they should still have a bit of bite when you drain them.
- For an extra creamy sauce, use full-fat sour cream.
- Let the dish simmer slowly to develop deeper flavors.
How to Serve
This dish is hearty enough to stand on its own, but here are a few ideas for rounding out the meal:
- Start with a simple green salad or a side of steamed vegetables.
- Add some crusty bread for sopping up the sauce.
- Pair it with a side of garlic bread for an extra indulgent touch.
Make Ahead and Storage
One of the best things about this recipe is that it makes great leftovers! Here’s how to store it:
- Refrigerate: Let the dish cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of water if needed to thin the sauce.
- Freeze: Cool the dish completely, then transfer to a freezer-safe container or bag. It will keep for up to 3 months. Thaw overnight in the fridge and reheat as above.
And there you have it—a delicious, satisfying One Pot Meatball Stroganoff that’s perfect for quick family dinners or special occasions. It’s a recipe that’s sure to become a staple in your kitchen! If you’re looking for more easy pasta recipes or weeknight dinner ideas, be sure to check out my Creamy Smothered Chicken and Rice or Marry Me Chicken recipes. Happy cooking!
One-Pot Meatball Stroganoff
Ingredients
Method
- 1. Cook the meatballs in a large pot over medium-high heat until browned on all sides, about 5-7 minutes. Remove and set aside.
- 2. Sauté the onion and garlic until softened, then add the mushrooms and cook until they release their moisture and start to brown.
- 3. Stir in the tomato paste, mustard, and paprika, cooking for 1-2 minutes to develop the flavors.
- 4. Add the beef broth, cooked meatballs, and pasta to the pot. Bring to a simmer, reduce heat, and let cook until the pasta is tender, about 15-20 minutes.
- 5. Stir in the sour cream and let heat through for a few minutes. Season with salt and pepper to taste.
- 6. Garnish with fresh parsley and serve hot.