When you need a quick, budget-friendly family meal, this easy meatball stroganoff with buttered garlic noodles is the perfect shortcut dinner that can be on the table in less than 20 minutes.
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Just because you are craving cozy comfort food doesn’t mean you have to spend hours in the kitchen making it. You can have a delicious and comforting dinner for your family in 20 minutes with this easy meatball stroganoff recipe.
Lately, I have been obsessed with easy shortcut recipes to make for dinner. They are not only perfect for busy days but are budget-friendly and can be customized to your family’s taste. This easy meatball stroganoff uses frozen meatballs to make dinner as simple as possible. And, served over buttered garlic egg noodles makes it extra cozy and indulgent.
It’s perfect for family dinners or when you are craving some homemade comfort food without all the effort. My picky eaters request this meal all the time, so I knew I had to share it with you. I hope your family loves this cozy dish as much as we do. Enjoy!
Why You Will Love This Easy Meatball Stroganoff:
- No-fuss dinner idea, as it uses simple ingredients with minimal prep for a quick family meal to make on busy nights.
- Budget-friendly, since it uses only frozen meatballs and some pantry staples, saving you money on groceries.
- Picky-eater approved, as kids love this tasty dish even picky eaters because it’s so simple, creamy, and delicious.
- Cozy comfort food that you will want to make again and again. It’s easy to make with minimal ingredients and effort for the perfect stress-free dinner.
Looking for more easy shortcut dinner recipes?
- Shortcut Rotisserie Chicken Alfredo Bake
- Shortcut Chicken Parmesan Bake
- Shortcut Chicken Teriyaki Stir Fry
- Shortcut Sweet and Sour Meatballs
- 28 Easy Shortcut Rotisserie Chicken Dinner Ideas
Meatball Stroganoff with Buttered Garlic Noodles
Ingredients for Meatball Stroganoff and Noodles
This meatball stroganoff, made with frozen meatballs and served over buttered garlic noodles, is the perfect no-fuss, frugal weeknight dinner idea for busy families. With just a few simple pantry ingredients, you can have a hearty and delicious meal on the table in minutes.
You will need:
- frozen meatballs
- cream of mushroom soup (2 cans)
- sour cream
- Worcestershire sauce
- salt and pepper
- garlic powder
- egg noodles
- butter
- parmesan cheese
How to Make Easy Meatball Stroganoff with Frozen Meatballs
- Add your frozen meatballs to a saucepan with both cans of cream of mushroom soup, garlic powder, and Worcestershire sauce.
- Cook over medium-low heat for about 10-15 minutes, or until the meatballs are heated through. Stir occasionally to prevent the meatballs from sticking to the saucepan.
- While the meatballs simmer in the sauce, boil the egg noodles according to the package directions.
- Once the meatballs are cooked through, turn the heat to low and stir in the sour cream until smooth and creamy. Then, season with salt and pepper to taste.
- Drain the cooked egg noodles and immediately add butter, stirring until melted. Sprinkle in some garlic powder and Parmesan cheese.
- Spoon the meatball stroganoff over the garlic parmesan egg noodles. Top with some more Parmesan cheese and enjoy.
Variations:
- Add in a small can of drained mushrooms or some cooked fresh mushrooms into the sauce if you want more mushroom flavor.
- You can also skip adding the butter, garlic, and Parmesan to the egg noodles and just add the plain egg noodles to the sauce and meatballs instead.
Helpful Tips:
- Make sure when adding the sour cream that you turn the heat to low so it stays nice and smooth.
- While meatballs are cooking, stir occasionally so the meatballs don’t stick to the bottom of the pan.
Storage:
- Store your leftovers in an airtight container in the fridge for 3-4 days.
Easy Meatball Stroganoff
Ingredients
- 1 16-20 ounce bag frozen meatballs about 30 meatballs
- 2 10.5 ounce cans cream of mushroom soup
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Butter Garlic Parmesan Noodles
- 16 ounce bag wide egg noodles
- 4 tbsp butter
- 1 tsp garlic powder
- ½ cup grated Parmesan
Instructions
- Add your frozen meatballs to a saucepan with both cans of cream of mushroom soup, garlic powder, and Worcestershire sauce.
- Cook over medium-low heat for about 10-15 minutes, or until the meatballs are heated through. Stir occasionally to prevent the meatballs from sticking to the saucepan.
- While the meatballs simmer in the sauce, boil the egg noodles according to the package directions.
- Once the meatballs are cooked through, turn the heat to low and stir in the sour cream until smooth and creamy. Then, season with salt and pepper to taste.
- Drain the cooked egg noodles and immediately add butter, stirring until melted. Sprinkle in some garlic powder and Parmesan cheese.
- Spoon the meatball stroganoff over the garlic parmesan egg noodles. Top with some more Parmesan cheese and enjoy.
Notes
Variations:
- Add in a small can of drained mushrooms or some cooked fresh mushrooms into the sauce if you want more mushroom flavor.
- You can also skip adding the butter, garlic, and Parmesan to the egg noodles and just add the plain egg noodles to the sauce and meatballs instead.
Helpful Tips:
- Make sure when adding the sour cream that you turn the heat to low so it stays nice and smooth.
- While meatballs are cooking, stir occasionally so the meatballs don't stick to the bottom of the pan.
Storage:
- Store your leftovers in an airtight container in the fridge for 3-4 days.
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