One-Skillet Meatball Stroganoff with Egg Noodles
This hearty one-skillet meal combines tender homemade beef meatballs with creamy stroganoff sauce and wide egg noodles. The meatballs are seasoned with Worcestershire and garlic, then browned to perfection before simmering with sautéed mushrooms and onions in a rich beef broth base. The addition of sour cream at the end creates the signature tangy, velvety sauce that coats every noodle. Perfect for busy weeknights when you want comfort food without multiple pots to wash, this complete dinner comes together in one skillet for easy cleanup.
Ingredients
- 1 lb ground beef, at least 80% lean
- ¼ cup panko crispy bread crumbs, plain
- ¼ cup milk
- 1 each egg
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, finely chopped
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 1 package (8 oz) sliced baby portabella mushrooms
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 1 carton (32 oz) beef flavored broth
- ¼ teaspoon pepper
- 5 cups uncooked extra-wide egg noodles, (8 oz)
- 1 cup sour cream
Instructions
- 1
Mix beef, bread crumbs, milk, egg, Worcestershire sauce, garlic, salt and pepper in large bowl
- 2
Shape mixture into 20 meatballs
- 3
Heat butter in 12-inch nonstick skillet over medium-high heat
- 4
Add meatballs and cook 7 to 10 minutes, gently turning occasionally, until browned on all sides
- 5
Remove meatballs from skillet
- 6
Cook mushrooms, onion and garlic in drippings over medium heat 5 to 7 minutes, stirring occasionally, until tender
- 7
Add flour and cook, stirring, for 1 minute
- 8
Stir in broth and pepper and heat to boiling
- 9
Add noodles and browned meatballs to skillet
- 10
Reduce heat to medium and simmer 13 to 15 minutes, stirring occasionally, until noodles are tender and meatballs are cooked through
- 11
Remove from heat and stir in sour cream
Tips
Use at least 80% lean ground beef to prevent the dish from becoming too greasy while still maintaining juicy meatballs.
Don't skip browning the meatballs properly - this develops flavor and helps them hold their shape during simmering.
Stir in the sour cream after removing from heat to prevent curdling from high temperatures.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Meatballs can be formed and refrigerated up to 1 day ahead.
Serve immediately while hot with crusty bread or steamed vegetables.
Common Mistakes
Don't overcrowd meatballs when browning to avoid steaming instead of searing.
Avoid boiling after adding sour cream to prevent curdling.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the meatballs ahead of time?
Yes, you can form the meatballs and refrigerate them for up to 24 hours before cooking. You can also brown them ahead and refrigerate for up to 2 days.
What if I don't have egg noodles?
Penne, rigatoni, or any short pasta works well. Cook according to package directions and adjust liquid as needed since different shapes absorb differently.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed to restore creaminess.