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One-Pot Meatball Stroganoff #OnePotChallenge

A simple stroganoff you can make in less than 20 minutes. We’ve used cream to thicken the sauce, but if you love that tangy taste of sour cream, swap the cream for 3/4 cup of sour cream and 3/4 additional cup of broth. For more veggies, add 2 cups of sliced mushrooms or baby spinach when you add the meatballs to the pot, saute for a few minutes, then add the broth. This recipe is so easy to customize, feel free to swap in whatever meat, pasta noodles or veggies you already have in your pantry or fridge. You can’t go wrong with this simple One-Pot formula!


  • 1 Tbsp olive oil
  • 2-3 Tbsp chopped garlic (or garlic powder)
  • 1/4 cup diced onion
  • 2 cups frozen meatballs
  • 2 cups beef broth
  • 1 cup heavy cream or half-and-half
  • 1 Tbsp Worcestershire sauce
  • 1/2 teaspoon dijon or ground mustard
  • 1 cup grated parmesan cheese
  • 8 oz egg noodles
  • 1 Tbsp chopped fresh parsley (optional)


In a large pot or deep-sided skillet, heat olive oil over medium-high heat. Add garlic and onions, saute for 2-3 minutes, then add meatballs and brown 3-4 minutes more. Add broth, cream, Worcestershire, Dijon, and cheese. Stir in noodles. Cover and cook on the stovetop. Bring to a boil over medium-high heat, then stir and reduce heat to medium. Cook 12-15 minutes, stirring occasionally, until pasta is al dente. Garnish with parsley, if desired.

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