Meatball Stroganoff

Name: Meatball Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups uncooked egg noodles; 1 tablespoon olive oil; 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed; 1-1/2 cups beef broth; 1 teaspoon dried parsley flakes; 3/4 teaspoon dried basil; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 1 cup heavy whipping cream; 3/4 cup sour cream

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

A quick and delicious twist on the classic, our meatball stroganoff uses frozen meatballs to get dinner on the table in just 30 minutes.

Ingredients

3 cups uncooked egg noodles
1 tablespoon olive oil
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1-1/2 cups beef broth
1 teaspoon dried parsley flakes
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup heavy whipping cream
3/4 cup sour cream

Directions

Cook egg noodles according to package directions for al dente; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes.
Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

Nutrition Facts

1 serving: 717 calories, 57g fat (30g saturated fat), 172mg cholesterol, 1291mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 20g protein.

This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. —Julie May, Hattiesburg, Mississippi

Recipe Creator