Quick Meatball Stroganoff

Sea Sun


Looking for a quick dinner, I found this on the back of a Swedish Style Meatball package.

I did not use mushrooms as I have picky eaters, though I did double the recipe to feed everyone and have leftovers for lunches, and another meal.

It was a hit! Very easy and economical. You could obviously use your own homemade meatballs, but occasionally and in a pinch, sometimes this type of thing saves the day! :-)

NOTE: Sprinkle dill and pepper to taste. Hubby and I liked more spices. Surprising because I'm not a dill lover, but it's fantastic in this recipe!

★★★★★ 3 votes
10 Min
15 Min


1 lb
swedish style meatballs (thawed)
1 can(s)
cream of mushroom soup (or celery or chicken)
1/2 c
chicken stock
10 oz
sliced mushrooms (drained) if desired
1/2 c
sour cream
broad egg noodles
dill, dried (to taste)
pepper (freshly ground) if desired


1Thaw meatballs in microwave 2-3 minutes. Combine soup and stock in large saucepan and heat, stirring occasionally.
2Add meatballs and mushrooms (if desired), cover and simmer over low heat for 10 minutes.
3While simmering, boil egg noodles and drain.
4Add sour cream to meatball mixture and heat through without boiling.
5Spoon over noodles and sprinkle with dill.

About this Recipe

Course/Dish: Beef, Pasta, Meat Appetizers
Main Ingredient: Beef
Regional Style: African
Other Tag: Quick & Easy