Name: One Pan Meatball Stroganoff Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, diced; 16 ounces cremini mushrooms, sliced; 4 cloves garlic, minced; 3 cups beef stock; 1 pound frozen meatballs; 2 teaspoons paprika; 8 ounces wide egg noodles; 1/2 cup sour cream; Salt and pepper, to taste; Chopped parsley for garnish, if desired; Grated parmesan cheese for serving, if desired

There’s something incredibly comforting about a dish that combines tender meatballs, punchy paprika, creamy sauce, and the perfect slurp-worthy egg noodles all in one glorious skillet. The beauty of One Pan Meatball Stroganoff is that it brings everything you love about classic stroganoff—creamy, hearty, and lightning-fast—to the dinner table without fuss or mountains of dishes. Whether you’re craving a quick weeknight supper or need to impress with minimal effort, this dish satisfies every comfort food craving and leaves you with only one pan to clean.

One Pan Meatball Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for One Pan Meatball Stroganoff proves that simple elements can come together to create magic. Every item plays a special role, from adding savory depth and velvety texture to taking shortcuts that never skimp on flavor.

Extra virgin olive oil: A drizzle helps soften the onion and mushrooms while adding just the right hint of richness.
Onion: Diced onion creates an aromatic, savory foundation for the sauce.
Cremini mushrooms: These bring earthy depth and an irresistible meatiness that’s classic to stroganoff.
Fresh garlic: A few cloves, finely minced, infuse the entire pan with warmth and fabulous flavor.
Beef stock: The backbone of the sauce; it infuses the noodles and meatballs with savory goodness.
Frozen beef meatballs: No need to thaw—these hearty bites soak up all the sauce and flavor in one easy step.
Paprika: Sweet and smoky, this spice is the secret to that classic stroganoff color and aroma.
Wide egg noodles: They cook up tender in the pan while absorbing every bit of flavor from the broth.
Sour cream: Stirred in at the end, this makes the sauce irresistibly creamy with a gentle tang.
Salt and pepper: Essential finishers—season to taste and bring all flavors into balance.
Chopped parsley (optional): Just a sprinkle to brighten and freshen each serving.
Grated parmesan (optional): Adds a savory kick and a touch of elegance as a finishing touch.

How to Make One Pan Meatball Stroganoff

Step 1: Sauté the Onions and Mushrooms

Start by heating extra virgin olive oil in a large skillet or pot over medium-high heat. Add in your diced onion and sliced cremini mushrooms, letting them cook together for 3 to 4 minutes. The aroma will fill your kitchen as the vegetables start to soften—the onions should turn glossy, and the mushrooms will release their earthy scent. Stir in the minced garlic and let it cook for just another minute, waking up all those flavors without letting the garlic brown.

Step 2: Deglaze and Build Your Base

Pour in the beef stock to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Add your frozen beef meatballs—yes, straight from the freezer is perfect—along with a generous sprinkle of paprika. Toss in the wide egg noodles, spreading them evenly to ensure every strand gets a turn in the rich, simmering broth. This is where the One Pan Meatball Stroganoff magic really starts to happen.

Step 3: Simmer to Perfection

Cover your pan and reduce the heat to a gentle simmer. Let everything bubble away for 15 to 20 minutes, stirring occasionally. As the noodles cook, they’ll soak up the beefy broth and the meatballs will finish heating through. Once most of the liquid is absorbed and the noodles are perfectly tender, you’re ready to move to the final, creamy step.

Step 4: Finish with Creamy Goodness

Turn off the heat and stir in the sour cream, letting it melt into the sauce for that signature stroganoff creaminess. Don’t be shy—season with salt and pepper until it’s just right for your taste buds. The sauce should coat every noodle and meatball in a silky, savory embrace.

Step 5: Serve and Savor

Ladle generous helpings of your One Pan Meatball Stroganoff into bowls. Finish each serving with chopped parsley and perhaps a sprinkle of parmesan for an extra punch of salty, savory delight. Serve immediately while the sauce is at its luscious best.

How to Serve One Pan Meatball Stroganoff

Garnishes

A flourish of freshly chopped parsley adds a pop of color and just the right hint of freshness to balance the rich, creamy sauce. If you’re feeling a little indulgent, don’t skip the grated parmesan—its sharpness complements the mild sour cream base beautifully, turning each bite into a revelation.

Side Dishes

While One Pan Meatball Stroganoff is quite a complete meal on its own, a crisp green salad dressed simply with lemon and olive oil is a perfect contrast to the hearty stroganoff. You might also love serving it with roasted green beans, steamed broccoli, or even a hunk of crusty bread to mop up every last bit of sauce.

Creative Ways to Present

Transform your stroganoff into miniature portions for a party by spooning it into small ramekins or serving it over toasted baguette slices for an appetizer twist. Or, for family-style gatherings, simply place the entire pan on the table and let everyone dive in—One Pan Meatball Stroganoff encourages sharing and second helpings!

Make Ahead and Storage

Storing Leftovers

Allow the stroganoff to cool, then transfer leftovers into an airtight container. Stored properly in the refrigerator, One Pan Meatball Stroganoff will keep for up to 3 days. This dish reheats well and can make for an even more flavorful lunch the next day as the flavors deepen overnight.

Freezing

If you want to freeze extra portions, let the stroganoff cool completely before transferring to freezer-safe containers. For the best texture, freeze without the sour cream, stirring it in only when reheating. The noodles soften a bit after freezing, but the comforting flavor is still all there!

Reheating

Gently reheat One Pan Meatball Stroganoff on the stovetop over medium-low heat, adding a splash of water or more beef stock if needed to re-loosen the sauce. If reheating from frozen, thaw overnight in the fridge first for even warming. Stir in fresh sour cream to restore the creamy texture before serving again.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! Just brown your homemade meatballs first and add them in place of frozen ones. They’ll soak up the sauce beautifully and you can customize the flavors to your liking.

Is this recipe suitable for ground turkey or chicken meatballs?

Definitely. Substitute your favorite turkey or chicken meatballs—just be sure they’re fully cooked before adding, since the timing may vary slightly depending on their size or density.

What if I don’t have cremini mushrooms?

White button mushrooms work perfectly as a swap, or even a medley of mushrooms for added flavor. If you want to skip mushrooms altogether, increase the onions or add bell peppers for a different but still delicious twist.

Can this be made gluten-free?

Yes! Just opt for gluten-free egg noodles and check your meatball ingredients to ensure they’re gluten-free as well. The result is just as creamy and satisfying.

Can I double this One Pan Meatball Stroganoff recipe?

Certainly! Just use a bigger pot or skillet and double each ingredient. Keep an eye on simmering time—it may take a few extra minutes—but you’ll have plenty for a crowd or for extra leftovers to savor.

Final Thoughts

If you’re searching for maximum flavor with minimal effort, you just can’t beat the warm, hearty comfort of One Pan Meatball Stroganoff. With its creamy sauce, tender noodles, and juicy meatballs—all cooked together in one pan—it’s a crowd-pleaser and a guaranteed dinner win. Give it a whirl tonight; you might just find it becomes your go-to for busy nights and cozy gatherings alike!

One Pan Meatball Stroganoff Recipe