Meatballs Stroganoff

Dijon-style mustard adds tang to a classic stroganoff sauce. Starting with frozen cooked meatballs makes this a quick and easy dream dinner.

Meatballs Stroganoff
6 to 8
30 mins
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  • 1 12 - 16 ounce package frozen cooked meatballs
  • 1 cup lower-sodium beef broth
  • 1 4 ounce can (drained weight) sliced mushrooms, drained
  • 1 8 ounce carton dairy sour cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon Dijon-style mustard
  • 4 cups hot cooked wide egg noodles
  • Snipped fresh parsley (optional)
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In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

nutrition information

Per Serving: cal. (kcal) 424, Fat, total (g) 25, chol. (mg) 73, sat. fat (g) 12, carb. (g) 36, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 16, vit. A (IU) 292, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 81, Cobalamin (Vit. B12) (g) 0, sodium (mg) 696, Potassium (mg) 142, calcium (mg) 111, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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