One Pot Meatball Stroganoff (Ready in 20 Minutes!)

Tender meatballs are tossed with wide egg noodles and a creamy sauce in this delicious One Pot Meatball Stroganoff. In less than 30 minutes, you'll have a delicious and filling meal the whole family will love!

This meatball stroganoff is based off of a Beef stroganoff recipe my grandma made for many years. Then my mom made it and it quickly became one of our favorite dinner recipes growing up.

Now, I've made it again, but I've made it even easier since we will be using frozen meatballs instead of a piece of steak like you would in a classic beef stroganoff recipe. Homemade meatball recipe can be used too in this easy meatball stroganoff recipe if you have some extra time or have some leftover meatballs in the refrigerator.

This recipe is the definitely of comfort food! The savory flavor of the meatballs and mushrooms is a perfect combination to the creamy sour cream and tender noodles. It's the perfect dinner to make on busy weeknights!

Why You'll Love This Recipe

• It's made in one pot! There's nothing better than a one pot meal! You don't have to worry about a ton of dishes when dinner is over. This is made all in one pot and you don't have to worry about boiling any water for the noodles! The noodles soak up all the rich sour cream sauce while they cook.
• It's a filling dinner! Just like Instant Pot meatballs, meatballs are a dinner that everyone loves, but they are also super filling, complete meal.
• It's a quick meal to make! Add all the ingredients to the Dutch oven and then let it cook. In less than 20 minutes, you'll have dinner on the table for the whole family.

Ingredients to Gather

You only need a few simple ingredients for this easy one pot meatball stroganoff!

• Meatballs. You'll need one, two pound bag of juicy meatballs. I like Italian style meatballs since they are already flavored with Italian seasoning, salt, black pepper, and other seasonings.
• Butter. This is used to sauté the onions and mushrooms. Olive oil can be used instead of butter if that is what you have on hand.
• Mushrooms and onions. Both are traditional ingredients in stroganoff. Cremini mushrooms (baby bella mushrooms) add more flavor than button mushrooms, but you can use white mushrooms too.
• Beef broth. Beef broth will bump up the beef flavor. You can make your own homemade beef broth, use beef stock, or you can use store bought like I did. Try to use a low salt variety because store bought broths that you find at your local grocery store tend to be very salty.
• Sour cream. Use full fat sour cream. Fat free or low fat sour cream will add too much water to the sauce.
• Ketchup. Might seem weird right? But there are a lot of flavors and seasonings in ketchup. It adds a great depth of flavor to the sauce. It doesn't make the sauce taste like ketchup at all.

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

Substitutions and Variations

• Change the meatballs! Instead of beef meatballs, use chicken meatballs, Swedish meatballs, turkey meatballs, or your favorite veggie meatballs.
• Add more veggies! You can add chopped zucchini, spinach, diced celery, or your family's favorite veggies to bulk up this dinner recipe.
• Change the pasta! A wide egg noodle is tradition in stroganoff, but you can use your favorite shape of noodle here. Just be sure to adjust the time as some noodles might take longer to cook than others.
• Change the sour cream. Full fat sour cream is traditional, but you can use Greek yogurt or a non-dairy Greek yogurt for this recipe too.
• Make it ground beef stroganoff! Instead of meatballs, sauté 1 pound of 85/15 ground beef with the mushrooms and onions and then make the rest of the recipe.

How To Make One Pot Meatball Stroganoff

Step 1: In a large Dutch oven over medium-high heat, add the butter and let it melt. Add the sliced onions and mushrooms. Cook for 2-3 minutes until the vegetables are softened.

Step 2: Add the beef broth and ketchup to the pot. Mix well until the ketchup is dissolved.

Step 3: Add the uncooked wide egg noodles to the pot along with the frozen meatballs. Stir until all the ingredients are mixed together. You do not have to defrost the meatballs before adding them to the pot.

Step 4: Cover the pot and cook for 5 minutes. After 5 minutes everything a good stir. Cover again and cook for another 5 minutes.

Step 5: Add the sour cream to the noodles and stir well. Garnish with chives or parsley and serve immediately.

Tips and Tricks

• The beef broth won't cover the noodles completely, and that's ok! Stir the noodles halfway through the cookie process to make sure all the noodles cook properly.
• Don't let the heat go too high. The heat should not go above medium-high heat so the ingredients don't burn.
• Make sure to add the sour cream at the very end. If it is added too early, you run the risk of curdling the sour cream. The sour cream makes a really rich creamy sauce.

Storage Info

Store leftover meatball stroganoff in an airtight container in the refrigerator. To reheat the one pan meatball stroganoff, heat it in a microwave safe bowl for 1-2 minutes or you can reheat it over the stove in a small saucepan.

This isn't a great recipe to freeze. The noodles and the sauce don't lend well to freezing. This is the type of dinner that is best made and served immediately, ideally on a busy weeknight.

One Pot Meatball Stroganoff FAQs

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