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.
  • Seasoning
    • 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.

Written Method:

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 non-stick 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!