30 Minute Meals | Beef | Main Dish | Quick and Easy | Recipes
ByJamie Sanders
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This ShortcutOne Pot Meatball Stroganoff recipe is a creamy, delicious and comforting dish that the family will devour and will please even the pickiest of eaters!
This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Noodles and meatballs (not necessarily together) are staple dinner ingredients in our household. If I had a dollar for every time my kids have requested noodles for dinner… Well… I’d have a lot of dollars, lol!
Most of the time, I’ll make noodles with butter and parmesan, but sometimes I get creative and add chicken, veggies or in today’s case, meatballs!
Our go-to brand for noodles is theNo Yolks Broad Noodles. The No Yolks Noodles cook up in a flash and can be used in just about any type of recipe; they’re great in soups, casseroles,stroganoff and of course on their own with butter and parmesan.
No Yolks come in different sizes so they’re great in almost any recipe. (Broad, Extra Broad, Fine, Kluski, Dumplings, and even Stir-Fry – which I can’t wait to try out). They’re made with egg whites which makes the noodles low in cholesterol, fat and sodium.
Need a few recipe ideas for next week’s menu plan? You can find tons of recipes and videos, (like this Super Creamy Chicken Noodle Skillet) here on theNo Yolks recipe page.
Stroganoff is one of those universal comfort dishes that almost everyone enjoys and you’ll love how easy this One Pot Meatball Stroganoff recipe is to make. You can have the meal on the table from start to finish in 20 minutes!
To speedup the preparation of this dish, the noodles are cooked in the beef broth, then heavy cream and sour cream are added along with themeatballs to make a deliciously creamy and comforting shortcut Meatball Stroganoff.
Easy One Pot Meatball Stroganoff Recipe (20 min meal)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 12 reviews
Author:Jamie Sanders
Total Time:20
Yield:4 generous servings 1x
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Description
This Shortcut One Pot Meatball Stroganoff recipe is a creamy, delicious and comforting dish that the family will devour and will please even the pickiest of eaters!
Ingredients
Scale
3 to 4 tbs butter
8 oz sliced mushrooms
1/2 cup diced onions
3 cups beef broth
1/2 tsp garlic powder
1 tsp Italian spice blend
1/4 tsp salt
1/2 tsp black pepper
3 cups No Yolks noodles
3/4 cup of cream
1/2 cup sour cream
Meatballs, (the amount you desire – see tips above) defrosted and warmed up in the microwave.
optional: fresh parsley for garnish
Instructions
Add butter to a large skillet and heat skilletover med-high highheat. Add mushrooms and onions and cook ’til browned.
Add beef broth, garlic, Italian spice blend, salt, pepper and noodles to skillet. Cover and cook for 6 to 8 minutes, stirring occasionally until the noodles are al dente. (Still at med-high heat.)
Stir cream into the skillet, add meatballs. Reduce heat to med-low. Cook an additional 3 to 5 minutes until liquid thickens a bit.
Gently stir in sour cream and heat through.
Garnish with fresh parsley
Serve and enjoy!
Notes
If you’re a mushroom lover – definitely double the mushrooms.
Sauce will thicken more as it cools.
For more sauce, you can add more cream.
If you use half-n-half instead of cream, you may end up needing to add a little bit of a cornstarch slurry for a thicker sauce.
The number of meatballs needed will vary based on thekind you use. My package said 5 = one serving. (So I cooked6 per person = 24 meatballs.)
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About the AuthorJamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.
One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
Solution: Choose beef tenderloin for superior texture.Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.
You are combining essentially what is a hot stew and cold sour cream out of the fridge. This is what causes the cream to curdle. I like to err of the side of caution and I let the pot and its contents cool completely, then I stir through the sour cream, no more curdling!
First, in a separate bowl, create a cornstarch slurry by mixing equal parts of cornstarch (start with one or two tablespoons) and cold water. Ensure it's well mixed, aiming for a smooth consistency without lumps. Once your slurry is ready, slowly introduce it to the simmering stroganoff, stirring continuously.
For an add-in that both thickens and enhances flavor, turn to a versatile, dairy-forward ingredient: sour cream. Sour cream is a common add-in for thickening soups and sauces, but it can also be stirred into gravy for a touch of tang and a smooth, creamy finish.
Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.
Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes.
Beef Broth: This is used to deglaze the pan and grab all the little cooked-on bits (AKA, “fond”) from the bottom of the pan. I'll usually use a low sodium beef broth but use whatever you prefer or already have in your pantry. Chicken broth will also work but won't have as much beefy flavor.
For cooked sauces, combine 1 cup evaporated milk with 1 tablespoon vinegar or lemon juice. Let the mixture stand 5 minutes to thicken. If you are looking for a lower fat option to sour cream, mix 1 can of chilled evaporated milk whipped with 1 teaspoon lemon juice.
While you can absolutely use good old fashioned milk instead of the heavy cream, I would be a bad food blogger if I didn't tell you that heavy cream really makes this ground beef stroganoff super creamy and rich. Will regular milk work? Yes. It may just be a little thinner of a consistency.
Here's an ingredient you probably have on hand: mayonnaise! You can use it as a cup-for-cup replacement for sour cream in most recipes—including baked goods! (Mayo adds a ton of moisture to things like cakes and muffins because it's made from eggs and oil.)
Add-ins: 1/2 to 1 whole white onion (dice and add to the raw meat, brown together) 1-2 tbsp fresh minced garlic (add to browning meat) or garlic powder to taste. A few shakes of black pepper (add to browning meat)
Add hardy herbs like thyme, rosemary, oregano, sage, and marjoram to dishes early in the cooking process; this way, they release maximum flavor while ensuring that their texture will be less intrusive.
Acidic ingredients help lift and balance flavor. Use small amounts of ingredients with bold flavors such as pomegranate seeds, chipotle pepper or cilantro. Give a flavor burst with condiments such as horseradish, flavored mustard, chutney, wasabi, bean purees, tapenade and salsas of all kinds.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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