30 Minute Meals | Beef Recipes | 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.
Easy One Pot Meatball Stroganoff Recipe
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.
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.
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.)
Easy One Pot Meatball Stroganoff
Now it’s your turn! What’s your family’s go-to meal for busy nights, share in the comments below.
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Easy One Pot Meatball Stroganoff Recipe (20 min meal)
★★★★★5 from 10 reviews
Author:Jamie Sanders
Total Time:20
Yield:4 generous servings 1x
Print Recipe
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.
Although the meatballs are not browned first, they still cook though in the sauce and it is safe to add them to the sauce raw, as long as the sauce is kept at a simmer until the meatballs are cooked through. Cooking the meatballs this way means that they stay quite tender even when cooked.
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.
Pick the right meats. While you can make meatballs out of any ground meat, fattier meats like beef, lamb, and pork will yield more tender meatballs. If you use leaner meats like chicken or turkey, be careful not to overcook them or they can become tough. For great flavor, use a blend of different kinds of ground meats.
Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer. Some people like to cook the meatballs in the oven first and then put the browned meatballs in the tomato sauce.
What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!
A stroganoff sauce usually consists of sour cream, mustard, and chopped fresh herbs. This version replaces the sour cream and heavy cream with coconut milk and beef stock to keep it dairy-free, then added fresh parsley for extra flavor. It's the perfectly creamy sauce to serve over meat, noodles, rice, or potatoes!
Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt.
Bread crumbs: Use store-bought bread crumbs or make your own at home. Milk: Milk adds moisture, ensuring the meatballs don't dry out during the cooking process. Onion: An onion lends bold flavor. Meat: You'll need a pound of ground beef and a pound of ground pork.
Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.
As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.
Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.
Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.
It is often preferable to cook the meat and vegetables separate from the simmer sauce at high heat first. Then add the sauce, cover, and simmer over low heat for about 20 minutes, stirring every few minutes and using the time you saved in preparation to make a salad or even catch up on social media.
Yes, it is dangerous to eat raw or undercooked ground beef because it can contain harmful bacteria. The United States Department of Agriculture recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F.
Either way, you need to cook the meatballs in simmering sauce to finish cooking them. Meatballs, being a ground-meat product, must reach a minimum internal temperature of 160°F (71°C) for food safety. Use an instant-read thermometer like the Thermapen® or Classic Thermapen to temp the meatballs in the sauce.
But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either. Similar issues can be caused by eggs: Too many eggs, and the meatballs will be too soggy.
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