Meatball Stroganoff

 

Meatballs are something that is a favorite in our house. I normally don't put them in my spaghetti or have meatball sandwiches often. We are such not huge fans. I came across this recipe and it sounded way to yummy to pass up and it involved meatballs.

 

Well I make it and the whole time I'm making it, it is smelling FABULOUS! My husband comes in the kitchen to grab a plate full and he takes one look in the pan and says..."Meatballs?!? Really??" Hahahahahaha!!! I said listen I think we are gonna love this!

 

 

Guess what? WE DID! :) It has great flavor, the next time though I will probably cut the meatballs at least in half if not quarter them so they have a little more of the flavoring. But otherwise we really liked it and I will deff make it again!

 

 

Add some oil to your pan and heat it up. Throw in your frozen meatballs and cook them till they are browned, since they are already cooked. Meanwhile in a separate pot start cooking your egg noodles.

Add your beef broth, which will deglaze your pan for some extra yummy flavor. Bring to a simmer

 

Next add your spices.

 

Add your heavy cream and stir...

Add your sour cream and  If you are adding cream cheese...throw that in next and mix until melted through

 

Last thing, toss your cooked egg noodles in and mix until noodles are covered!

 

Plate up and enjoy!

 

 



Ingredients:

• 1 bag frozen meatballs (I used Rosina)
• 2-3 Tbsp. olive oil
• egg noodles
• 2 cups beef broth
• 4 oz. cream cheese
• 1 cup sour cream
• 2 cups heavy cream
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. black pepper
• salt to taste
• grated parmesan cheese



 

Instructions:
1. Add a couple Tablespoons of olive oil to a large skillet and add enough meatballs to cover bottom (more or less to please your household!)
2. Since the meatballs are already cooked, we’re just going to brown them a little.
3. Cook your egg noodles in a separate pot. I used No Yolks! But any egg noodles will do. Drain and set aside. We’ll add them later.
4. Add all of the 2 cups of beef broth. This will deglaze the bottom of the pan to bring all those little bits into the sauce.
5. Bring pan to a simmer.
6. Add seasonings: oregano, basil, pepper, salt.
7. Add heavy cream and stir (or milk with cornstarch).
8. Add sour cream. If you’re using cream cheese add that now!
9. Stir in until well incorporated. It might be a good idea to add the cream cheese after it’s softened. But even still, it’ll take a little bit of stirring to incorporate the cream cheese with all the meatballs in the pan. Let simmer for a couple minutes. Sauce will start to thicken. It may appear a little soupy right now, but that’s OK! It’ll thicken a LOT once it begins to cool.
10. Stir in cooked egg noodles! Fold them in making sure to coat the noodles with the sauce. We want all of those noodles to get some sauce.
Serve and enjoy! Sprinkle a little grated parmesan on top and garnish with some fresh green basil if you have any on hand.