Healthy Recipes Main Dish Meat Main Dish Meatball Meatball Stroganoff 5.0 (6) 4 Reviews This comforting meatball stroganoff is a breeze to prepare, thanks to packaged mini meatballs and a can of mushroom soup. Cooking the egg noodles directly in the pot alongside everything else adds convenience and an easy cleanup. If mini meatballs aren’t available, you can use larger frozen meatballs in their place. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of six and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at EatingWell. EatingWell's Editorial Guidelines Published on March 6, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Active Time: 25 mins Total Time: 25 mins Servings: 8 Nutrition Profile: Sesame-Free Nut-Free Soy-Free High-Protein Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Cook Mode (Keep screen awake) Ingredients 2 1/2 cups unsalted beef broth 1 (10.5-ounce) can unsalted condensed cream of mushroom soup 1/3 cup reduced-fat sour cream 1 tablespoon reduced-sodium Worcestershire sauce 1 1/2 teaspoons minced garlic 3/4 teaspoon ground pepper 1/4 teaspoon plus 1/8 teaspoon salt 1 (24-ounce) package frozen mini meatballs (about 3 1/2 cups), thawed 6 ounces whole-wheat egg noodles (about 4 cups) 1 (8-ounce) package sliced cremini mushrooms (about 2 cups) 1/2 cup chopped yellow onion 2 tablespoons chopped fresh flat-leaf parsley Directions Whisk broth, soup, sour cream, Worcestershire, garlic, pepper and salt together in a large deep skillet until smooth. Add meatballs, noodles, mushrooms and onion; stir until well combined. Bring to a boil over medium heat; cover and cook, stirring occasionally, until the noodles are tender and the sauce has thickened slightly, about 20 minutes. Sprinkle with parsley before serving. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell Nutrition Information Serving Size: 1 cupCalories 363, Fat 20g, Saturated Fat 8g, Cholesterol 49mg, Carbohydrates 29g, Total sugars 4g, Added sugars 2g, Protein 17g, Fiber 2g, Sodium 726mg, Potassium 421mg EatingWell.com, March 2024 Save Rate Print