Italian-Style Meatball Stroganoff
Creamy, cozy, and packed with flavor, this Italian-Style Meatball Stroganoff is a comforting twist on a classic dish.
Servings: 2 people
Calories: 435kcal
Ingredients
- 7 oz Italian Meatballs cooked (homemade or store-bought)
- 4.4 oz Mushrooms sliced (white or cremini)
- 1 Garlic Clove minced
- 1 tablespoon Olive Oil
- 1 tablespoon All-Purpose Flour or Cornstarch
- ⅔ cups Beef or Vegetable Broth
- ⅓ cup Sour Cream full-fat preferred
- ½ teaspoon Dijon Mustard
- Salt and Black Pepper to taste
- Fresh Parsley chopped (optional, for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add garlic and mushrooms. Sauté for 6–8 minutes, stirring occasionally, until mushrooms are browned and tender.
- Sprinkle flour over the vegetables and stir for 1–2 minutes to coat and cook off the raw flavor.
- Slowly pour in the broth, stirring continuously to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens slightly.
- Stir in sour cream and Dijon mustard. Season with salt and pepper. Reduce heat to low.
- Add the cooked meatballs to the pan and simmer for 5–10 minutes, allowing them to heat through and absorb flavor.
- Serve hot over pasta, mashed potatoes, or rice. Garnish with fresh parsley if desired.
Notes
- You can use frozen meatballs—just cook or thaw them before adding. I recommend using these Air-Fryer Italian Meatballs.
- Avoid boiling the sauce after adding sour cream to keep it smooth.
- Add a splash of broth or cream when reheating to loosen the sauce.
- Want it richer? Stir in grated Parmigiano or a spoon of cream cheese before serving.
Nutrition
Calories: 435kcal | Carbohydrates: 7g | Protein: 21g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 382mg | Potassium: 586mg | Fiber: 1g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
