One Pot Meatball Stroganoff

5 from 4 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 643kcal

Author: Lynn Polito

Equipment

Ingredients

3 tablespoon Butter
1 Onion Chopped
1 pint Mushrooms Sliced
3 cups Beef Broth Low Sodium
¼ cup Ketchup
2 lb Frozen Meatballs your favorite brand
1 lb Wide Egg Noodles
1 cup Sour Cream Full Fat

Instructions

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.
Add the beef broth and ketchup to the pot. Mix well until the ketchup is dissolved.
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.
Cover the pot and cook for 5 minutes. After 5 minutes everything a good stir. Cover again and cook for another 5 minutes.
Add the sour cream to the noodles and stir well. Garnish with chives or parsley and serve immediately.

Notes

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.
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.

Nutrition