This easy meatball stroganoff recipe is a super quick 30-minute meal with homemade pork meatballs in a creamy mushroom sauce that is absolutely delicious. Meatball stroganoff is pure comfort food that everyone will love, and every cook can make it with our simple instructions!
Bring a pot of water to a boil and boil the egg noodles until al dente (one minute shy of the package directions). Drain the water from the cooked noodles.
Set a large skillet over medium-high heat with two tablespoons of butter and add the sliced mushrooms. Season with salt and freshly cracked black pepper, and cook the mushrooms for 4-5 minutes until browned.
Add the remaining two tablespoons of butter and whisk in the flour, cooking the flour for 30 seconds before pouring the beef stock and Worcestershire sauce into the skillet.
Whisk the sauce until smooth, then add the tender meatballs, and cook for 5 minutes until the sauce has thickened.
Mix in the sour cream and cook for an additional 1-2 minutes before adding the cooked pasta.
Serve the meatball stroganoff with chopped fresh parsley and a dollop of sour cream on top.
Recipe Notes
Don't let the sauce curdleIt is a common mistake that can easily be avoided by adding the sour cream last and only simmering it for 1 to 2 minutes. Do not cook it on high, as this will cause the sauce to curdle.Adjust the thickness of the sauceIf you want your sauce to be thicker, add in some cornstarch. If you want to thin the sauce out, add in extra beef stock.Don't overcook the pastaYou want to start with al dente noodles as they will continue to cook in the sauce. Overcooking them can leave you with soggy noodles.Using cooked frozen meatballsIf you're short on time, feel free to use pre-cooked frozen meatballs. You will need to cook them for 8 to 10 minutes in the sauce before adding the sour cream.