Meatballs Stroganoff




Frozen Italian style meatballs (1/2 oz each)

generally, enough to cover the bottom of the pan. Depends on who is home.

Extra virgin olive oil

1+ Tbsp ­ just enough to brown up the meatballs.

2 cups beef broth

use more for more meatballs… just go with this recipe. Don’t over think it.


kosher salt and black pepper to taste

dried herbs (probably at least 1 ­ 1 1/2 tsp each) ­ parsley, oregano, basil

it will look like a lot of seasoning, but in the end, it will be great!

2/3 ­ 1 cup sour cream

1 cup heavy whipping cream

Wide egg noodles

enough for whoever is there.




I start off with our favorite brand of frozen Italian style meatballs (my kids LOVE the Rosina brand). I brown them in a

little olive oil in a black iron skillet. This is where you get all the good flavors ­ from the fond (the brown bits that stick

on the bottom) that gets stuck in the skillet. [I don’t think this would work as well in a non­stick skillet b/c it releases too

much of that goodness.]

After they are browned up nicely, deglaze the pan with about 2 cups of beef broth (I like Swanson’s brand). Bring to a

boil. Season generously with salt and pepper, dried herbs (parsley, oregano, basil). When it starts reducing, add

about 2/3 cup sour cream (I use Daisy light) and about a cup of heavy whipping cream. These will make the sauce

creamy and silky and also act as a thickener.

Meanwhile, boil water in a separate pot and add the wide egg noodles (I use No Yolks). Boil until they are still just a bit

al dente, drain briefly and add to the simmering sauce. They will finish cooking in the sauce and also soak up a lot of

that goodness.

The result is a nice, creamy sauce ­ slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a

little beefy from the stock. Yum!

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