Shortcut Creamy Skillet Meatball Stroganoff Recipe (9 Ingredients, 25 Minutes) High Protein Recipes Budget Recipes Beef Shortcut Recipes Dinner Pasta Low Sugar Recipes

Beef stroganoff has been a family favorite forever. The stroganoff craving is real, my friends. With a package of meatballs in the freezer and no sour cream (none!) in the fridge, I decided to improvise and make a shortcut "stroganoff" using the meatballs and other ingredients for the creaminess. This shortcut meatball stroganoff recipe was quick, easy and husband-approved.

This meatball and egg noodles recipe comes together quickly because the meatballs and noodles cook while you prepare the creamy sauce. Here is your shopping list for this budget recipe: frozen meatballs, egg noodles, onion, fresh garlic, a can of cream of mushroom soup, milk, Worcestershire sauce, garlic powder and onion powder.

This high-protein recipe is a delicious dinner with your favorite side dishes. (Read about the health benefits of protein.) I kept it simple and made a fresh salad, but a fresh vegetable would also be a good choice to round out the meal.

Ingredients

• 14 ounces (1 small bag) frozen meatballs
• 8 ounces egg noodles
• 1 onion, chopped
• 3 cloves garlic, minced
• 10.5 ounces (1 can) cream of mushroom soup
• 1/3 cup milk, heavy cream or half and half (you can use evaporated milk)
• 1/2 teaspoon Worcestershire sauce (or to taste)
• 1/2 teaspoon garlic powder (or to taste)
• 1/2 teaspoon onion powder (or to taste)
• 1/4 cup beef broth or chicken broth (optional)

Here's how to make it: 

1. Bake the meatballs according to package directions.
2. Cook the egg noodles to al dente according to package directions. Drain and set aside.
3. While the meatballs bake and the noodles boil, cook the onion and garlic in a drizzle of cooking oil until softened, about 3 minutes.
4. Add the cream of mushroom soup.
5. Pour the milk into the empty can and stir to get the rest of the soup out. Pour into the pan. Add the Worcestershire sauce, garlic powder and onion powder.
6. Add the cooked meatballs and any juice from the baking dish. Stir to combine and heat through. Season with black pepper and salt, to taste. (I seasoned with black pepper but did not add much additional salt.)
7. Add the egg noodles.
8. Stir to combine. If you want a looser sauce, stir in the broth. Taste and add more seasonings, if needed.
9. Spoon onto plates or into bowls and serve. (I sprinkled mine with some parsley flakes.) Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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