When most people think of meatballs, they think of spaghetti. Some think of the meatball sandwich, but meatballs are a very versatile food item. Whether you make your own meatballs or buy prepared frozen meatballs, there are many ways that you can serve these little orbs that don’t involve using marinara or covering them in barbecue sauce. When I find ground beef or turkey on sale for a good price, I usually make up a huge batch of meatballs and freeze them for future use.
I originally called this recipe Meatball Stroganoff, and I knew that it probably wasn’t a traditional stroganoff by any means, but it tastes delicious. It also goes on the table quickly which makes a fast and filling weeknight meal when served alongside a vegetable or a salad. One of my friends suggested that the recipe more closely resembled a Swedish meatball, but I told her that they don’t remind me of the Swedish meatballs I ate as a child. Her response was that they don’t remind her of any stroganoff she ever tasted, either. Stroganoff does not contain meatballs, but she conceded that this tasted good as she served herself a second helping. The compromise was that I renamed the recipe Swedish Meatball Stroganoff. Whatever you choose to call it, you’ll really like this meal.
First, put on a pot of salted water to boil. Bringing the water to a boil and cooking the pasta will take the greatest amount of time. Next, pour a can of cream of mushroom soup, a can of mushroom stems and pieces, and add a pound of frozen meatballs into a large pan over medium-low to medium heat. Don’t forget to cook your pasta while you make the sauce. Once it comes to a boil stir in some sour cream. If you choose, you can also add 1/4 cup of a dry white wine or a good cream sherry to the pan at this time. Heat it back up to a simmer, and it’s ready to serve. Hopefully, your noodles are also ready. I had to turn off the stove and wait for the noodles to cook then reheat my sauce for a couple of minutes. Sometimes my kitchen choreography is a little bit off.
Serve atop buttered egg noodles with parsley, or toss the noodles into the sauce and sprinkle the entire serving dish with chopped parsley.
Give this recipe a try and let us know what you think. Thanks for visiting Patty Cake’s Pantry.
- 1 pound of frozen meatballs
- 1 (10.5 oz) can of cream of mushroom soup
- 1 (6.5 ounce can) of mushroom stems and pieces
- ¼ - ½ cup of dry white wine or cream sherry (optional)
- ¾ cup sour cream
- 1 pound egg noodles
- 2 Tablespoons Chopped Parsley
- FOR THE PASTA:
- Cook egg noodles according to package directions.
- When they are done, remove from stove and toss with butter to prevent sticking.
- (The water should be boiling and the noodles cooking while you make the meatballs and sauce)
- FOR THE MEATBALLS AND SAUCE
- Place meatballs, cream of mushroom soup, and mushroom stems and pieces into a large saucepan over medium heat.
- Heat until gently boiling, stirring frequently to prevent sticking.
- Once meatballs are heated through, add sour cream and optional wine.
- Mix well, and bring back to boil. (I had to turn off the sauce and let it sit on the stove for a few minutes while I waited for the noodles to finish cooking.)
- Serve over buttered egg noodles and sprinkle with chopped parsley or toss the cooked noodles, along with the butter, into the sauce and meatball mixture in the pan.