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Easy Meatball Stroganoff Recipe

  • Difficulty Easy
  • Time 1 hour

Kita Roberts aka Girl Carnivore knows how to make food delicious. For a hearty, flavorful winter meal, there’s nothing better than easy meatball stroganoff. Her Ooomami blend brings out the flavor for a one-pot dish that we’re pretty sure will become your new weeknight favorite. 

Want more Kita? Check out all of her recipes at Girl Carnivore or on Instagram.  

Equipment:

  • 10-12″ Cast Iron Skillet or other oven-safe skillet
  • Stove

Ingredients:

  • 8 oz par-boiled egg noodles
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon salt
  • 8 oz portabella mushrooms sliced
  • 1 tablespoon Girl Carnivore Ooomami Blend
  • 1 lbs meatballs
  • ½ onion minced
  • 2 cloves garlic minced
  • ¼ cup white wine
  • 1 tablespoon Dijon mustard
  • 2 cups chicken broth
  • 1 cup sour cream
  • fresh thyme
  • parsley

Instructions:

Sauté the Mushrooms

  1. Heat a skillet over medium heat.
  2. Add 1 tablespoon oil and the sliced portobello mushrooms.
  3. Season with a pinch of salt and Girl Carnivore Ooomami Blend.
  4. Saute, until the liquid, sweats out, about 7 minutes.
  5. Once the liquid cooks out of the mushrooms, they will behind to brown. Stir as needed until cooked through.
  6. Remove from pan and set aside, covering with foil.

Step One: Cook the Meatballs

  1. Add the frozen meatballs to the pan and saute until heated through about 10 minutes.
  2. Add the remaining olive oil and onion. Season with the remaining pinch of salt.
  3. Cook for another 5 minutes, stirring occasionally until softened.
  4. Add the garlic and cook 30 seconds longer.
  5. Whisk in the mustard and stir to coat.

Step Two: Deglaze the Pan

  1. Carefully add the white wine to the pan, scraping up any browned bits.

Whisk in the Liquids

  1. Carefully pour in the chicken broth.
  2. Spoon in the sour cream and stir to combine.

Fold in the Pasta

  1. Carefully pour the pasta into the pan and fold to combine.
  2. Add the mushrooms back to the pan, and the fresh thyme and toss once again to coat

Step Three: Serve (and don’t expect leftovers)

  1. Garnish with freshly chopped parsley and serve.

Notes

  • Pork or beef meatballs work great in this recipe! Use whatever you have on hand. 
  • If you don’t have portabella mushrooms, substitute Baby Bellas washed and sliced thin. Classic white mushrooms also work.
  • This recipe is shown on a camp stove but can be made directly over the fire, on any grill, or on a traditional range top.

Made this recipe? Tell Kita!

Tag @girlcarnivore and #girlcarnivore

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