---
title: 'Beef Meatball & Mushroom "Stroganoff" with Sour Cream & Scallions'
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-meatball-mushroom-stroganoff-65c28a40606e44bed2538679
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Eggs
tags:
  - New
  - Easy Prep
  - Quick
  - Easy Cleanup
rating: 3.5
rating_count: 1200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it tasty, while others felt it lacked classic stroganoff flavors or needed more seasoning.
  - theme: Ease of prep
    text: Quick and easy to make, though many struggled with the difficult meatball packaging.
nutrition:
  calories: 790
  fat: 36
  saturated fat: 15
  carbohydrates: 79
  sugar: 8
  fiber: 4
  protein: 32
  cholesterol: 135
  sodium: 1140
  potassium: 790
  calcium: 110
  iron: 4.4
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/Beef/beef-meatball-mushroom-stroganoff.avif"
---
Bring a #large pot{} of water to a boil and season with @salt{1%tsp}. Wash and dry produce. Trim and thinly slice @button mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). Trim and thinly slice @scallions{4%unit}, separating whites from greens.

Once water is boiling, add @cavatappi pasta{12%oz} to the pot. Cook, stirring occasionally, until al dente ~{11%minutes}. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain with a #strainer{}.

While pasta cooks, heat a drizzle of @cooking oil{2%tsp} in a #large pan{} over medium-high heat. Add @fully cooked beef meatballs{} and cook, stirring occasionally, until browned on all sides and warmed through ~{5%minutes}. Season with salt and @black pepper{1%tsp}. Turn off heat; transfer to a plate. Wipe out pan and let cool ~{1%minutes}.

Heat a drizzle of cooking oil in the pan used for meatballs over medium-high heat. Add button mushrooms and scallion whites; cook, stirring occasionally, until browned and tender ~{7%minutes}. Stir in 1 TBSP (2 TBSP for 4 servings) @butter{2%tbsp}, @flour{2%tbsp}, and @fry seasoning{2%tbsp}; cook, stirring constantly, until flour is incorporated and golden ~{2%minutes}. Stir in 2/3 cup reserved pasta cooking water (1 cup for 4), @beef stock concentrate{2%unit}, and @sour cream{6%tbsp} (if pasta isn't done, ladle cooking water directly from pot). Cook, stirring constantly, until thickened ~{1%minutes}. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.

Add drained cavatappi pasta and meatballs to the pan with sauce; toss to evenly coat.

Divide meatball stroganoff between bowls; top with scallion greens. Serve.