Easy Meatball Stroganoff Frozen Meatballs

This easy Meatball Stroganoff recipe is a lifesaver for busy weeknights. Serve this comforting meal over egg noodles or rice for a satisfying dinner that’s ready in 30 minutes.

• Ingredients for Meatball Stroganoff
• How To Use Frozen Meatballs
• How To Serve
• Recipe

Ingredients

When you’re short on time, a recipe with only six ingredients is going to be welcome. A recipe that takes only 30 minutes? Even better!

It’s not that I don’t like traditional Beef Stroganoff. What’s not to love about sauteed beef in a sauce made of butter, sour cream and beef broth?

For this easy recipe, I’m going for something easier and more kid friendly. Frozen meatballs are so easy for kids and you can never have enough meatball recipes.

Premade Meatballs. We buy the regular Homestyle Meatballs from the frozen section but I’ve also used my own homemade meatballs. If I have the time, I like to make these Baked Meatballs. Either way is fine. I know that having frozen meatballs is always handy. If you make them yourself, be sure to cook them before adding the rest of the ingredients. If you’re looking for a healthier version, try using turkey meatballs instead.

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Cream of Mushroom Soup. This is the base of the mushroom sauce. This is what makes everything so quick and easy. Nothing wrong with using beef stock and flour, but you need shortcuts during the week.

Canned Mushrooms. Save time and money by using a can of mushrooms. The mushrooms are already cut into pieces and cooked.

Sour Cream. Stir in the sour cream at the end of cooking for creaminess. You can substitute unflavored Greek Yogurt if you prefer.

Maggi Jugo. This is a seasoning sauce that also adds extra color and flavors. You could use Worcestershire sauce or Kitchen Bouquet, if you don’t have Maggi sauce.

Salt and Pepper. I didn’t add salt to the ingredients because I think the meatballs and condensed soup already have enough salt. But, if you like, you can add more pepper and salt to taste.

Because I’m using premade soup as the base, I didn’t use any fresh onion or garlic, like the traditional recipe.

How To Use Frozen Meatballs

A great tip for using frozen meatballs is to sear and brown them. If you sear them in some hot oil before using them, you don’t get a completely gray meal. That little bit of browning goes a long way to making a more appetizing dish.

If you didn’t have time to thaw the meatballs first, add them to a skillet with about ½ cup water. Cover and cook on low heat until thawed then proceed with the recipe. If you have a microwave, you can also thaw them with the defrost function.

How To Serve

I’m not going to lie. I love wide egg noodles. One of these days, I’m going to try to make them myself. I can’t help but think that homemade is always better.

I like to serve Meatballs Stroganoff over wide noodles but I’ll use any pasta I have available. It’s also great served on rice. Nothing wrong with making some toasted bread and serving it with that. Mashed potatoes will work nicely as well.

If you want to add some vegetables, you can easily hide some frozen peas in that sauce. I won’t tell. Or, serve some steamed broccoli and a side salad.

Add a little green for more color with some parsley or sliced green onion.

How To Store

When I store, I usually mix the meatballs, sauce and noodles together. Why not? It will save space and any leftovers are going to get eaten fairly quickly anyway.

In an airtight container, this should keep in the refrigerator for 3-4 days. I don’t suggest freezing because the dairy will separate and the texture will change.

You can easily double the recipe if you have a larger crowd.

Recipe

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