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One Pan Meatball Stroganoff

A creamy and savory comfort food featuring tender meatballs in a rich mushroom sauce, served over pasta—all made in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground meat (beef, turkey, or a blend) Choose your preferred type of ground meat.
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp garlic powder
  • to taste Salt and pepper Adjust seasoning according to preference.
For the Stroganoff
  • 2 cups mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 8 oz pasta (egg noodles or any kind you prefer)
  • for garnish Fresh parsley Can be added before serving.

Method
 

Preparation
  1. In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until just combined. Shape the mixture into meatballs, about 1 inch in diameter.
  2. Heat a large skillet over medium heat and cook the meatballs until brown on all sides, about 5-7 minutes. Remove them from the skillet and set aside.
  3. In the same skillet, add sliced mushrooms and diced onions. Sauté for about 5 minutes until they’re soft. Add minced garlic and cook for an additional minute.
  4. Pour in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Stir in sour cream, mixing until the sauce is creamy and well combined.
  5. Add the uncooked pasta to the skillet, ensuring it’s covered by the sauce. Bring it to a boil, then reduce the heat and cook for about 10 minutes, or until the pasta is tender.
  6. Return the meatballs to the skillet, mix well, and let them heat through for another 2-3 minutes. Garnish with fresh parsley before serving.

Notes

Feel free to experiment with different types of ground meat. Sautéing your onions and mushrooms adds depth and flavor, so don’t rush this step. Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for longer storage, lasting up to 3 months.