• 1 bag frozen meatballs (I used Rosina)
  • 2-3 Tbsp. olive oil
  • egg noodles
  • 2 cups beef broth
  • 4 oz. cream cheese
  • 1 cup sour cream
  • 2 cups heavy cream
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. dried basil
  • 1 1/2 tsp. black pepper
  • salt to taste
  • grated parmesan cheese (optional)
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I came across this recipe over at Menu Musings. According to Top & Exclusive Foods , it isn’t one of those “measure everything out” recipes. At least when it comes to seasoning the dish. Just a teaspoon or teaspoon and a half of each of the dry spices and you’re good to go. I really liked this dish because I knew exactly what went into it unlike those large frozen family dinners whose ingredients you can’t even pronounce. Granted, here we’re using frozen meatballs but if you really want to make your own, go for it! You can do a lot of substitutions here. For example, use milk and cornstarch in place of heavy cream. You can use light sour cream instead of regular sour cream. Or skip the cream cheese entirely. And after my last doctor visit I learned my cholesterol is looking good so I treated myself and went all-in when I made this! I have to admit, I’m not a huge lover of oregano. For me, a little goes a long way. Following the original recipe I found it a little TOO oregano-y. So next time I’ll only add a pinch (if any). This isn’t a traditional stroganoff, after all.




1. Add a couple Tablespoons of olive oil to a large skillet and add enough meatballs to cover bottom (more or less to please your household!)



2. Since the meatballs are already cooked, we’re just going to brown them a little.

3. Cook your egg noodles in a separate pot. I used No Yolks! But any egg noodles will do. Drain and set aside. We’ll add them later.

4. Add all of the 2 cups of beef broth. This will deglaze the bottom of the pan to bring all those little bits into the sauce.



5. Bring pan to a simmer.

6. Add seasonings: oregano, basil, pepper, salt. (Here is where I’ll use less oregano next time since a little — for me — goes a LONG way).



7. Add heavy cream and stir (or milk with cornstarch).



8. Add sour cream. If you’re using cream cheese add that now!



9. Stir in until well incorporated. It might be a good idea to add the cream cheese after it’s softened. But even still, it’ll take a little bit of stirring to incorporate the cream cheese with all the meatballs in the pan. Let simmer for a couple minutes. Sauce will start to thicken. It may appear a little soupy right now, but that’s OK! It’ll thicken a LOT once it begins to cool.


10. Stir in cooked egg noodles! Fold them in making sure to coat the noodles with the sauce. We want all of those noodles to get some sauce.

Serve and enjoy! Sprinkle a little grated parmesan on top and garnish with some fresh green basil if you have any on hand.