This past week was ridiculously hectic tying up loose ends for my family’s upcoming spring break get-away. Late Friday afternoon, somewhere between last minute packing and prepping the pet sitter, I came to the harsh realization that, in addition to handling all the details for our vacation, my family actually expected me to make dinner. Imagine that! Enter Meatball Stroganoff, a kid-friendly spinoff on beef stroganoff perfect for busy nights! It’s hot, hearty, and served with a velvety sour cream and mushroom sauce that’ll make you think you’ve died and gone to heaven!
Old school beef stroganoff, named for a Count Stroganov in late 19th century Russia, is usually made with a pricey cut of beef (those finicky Russian Czars actually preferred prime tenderloin). What’s great about this super simple dish is you can use meatballs instead of spending a ton on a prime cut of meat. Of course, you can make your own meatballs if you like, but that can be a bit time consuming. With just a quick trip to my freezer, I pull out my secret weapon – Nature’s Rancher Fully Cooked Angus Beef Meatballs. Garlic, herb, and a hint of Romano cheese make them taste AMAZING! Fully cooked means they cut my prep time in half!
Good news! If you’re looking to lighten things up a bit, Nature’s Rancher also has an equally delicious turkey meatball option you can swap out for the beef variety. Both products come from animals raised on ranches certified to Global Animal Partnership’s Standards – raised with no antibiotics, no added hormones, and never any animal products in their feed.
So, the true beauty of this recipe, created by Kelley at Chef Savvy, is in its simplicity. This one-pan dish is easy to throw together, giving you a chance to catch your breath, but leaves you with an impressive meal that tastes like it took hours to make. Kids really love the meatballs and my crew likes it with a side salad and hot crusty bread for soaking up that delectable gravy! If you’re feeling creative, this dish is one that’s definitely easy to transform. Leave out the egg noodles and pick up a package of sub sandwich rolls instead! In no time you’ve got some delicious Stroganoff Subs! Just layer the bread with a heaping spoonful or two of the mushroom sauce, slice the meatballs in half, and sprinkle with parmesan cheese. Then all you have to do is sit back and watch as everyone devours them!
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 16 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 3 cups beef stock
- 1 pound frozen meatballs
- 2 teaspoons paprika
- 8 ounces, wide egg noodles
- ½ cup sour cream
- salt and pepper, to taste
- chopped parsley for garnish, if desired
- Add oil to a large pan or pot. Heat the oil over medium high heat.
- Add in the onions and mushrooms and sauté for 3-4 minutes or until the onion starts to get tender.
- Stir in garlic and cook for an additional minute.
- Add in beef stock, frozen meatballs (no need to defrost), paprika and egg noodles.
- Cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed, the noodles are tender and the meatballs are heated through.
- Add in the sour cream and mix together until incorporated.
- Season with salt and pepper to taste and serve immediately with parsley for garnish, if desired.
- Recipe by Chef Savvy - HTTPS://chefsavvy.com/one-pan-meatball-stroganoff/