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camping recipe for easy one pan meatball stroganoff on camp stove

Easy Meatball Stroganoff

Cozy comforting and perfect for a cast iron skillet at the campfire, this easy meatball stroganoff is a go to while camping and one of my all time fvorite recipes!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Calories 487kcal


  • 10-12" Cast Iron Skillet or other oven safe skillet
  • Camp Stove


  • 8 oz par-boiled egg noodles
  • 2 tablespoon Olive oil divided
  • ½ teaspoon Salt
  • 8 oz portabella mushrooms sliced
  • 1 tablespoon Ooomami powder
  • 1 lbs meatballs
  • ½ onion minced
  • 2 cloves garlic minced
  • ¼ cup white wine
  • 1 tablespoon Dijon mustard
  • 2 cups chicken broth
  • 1 cup sour cream
  • Fresh thyme
  • Parsley


Sautee the Mushrooms

  • Heat a skillet over medium heat.
  • Add 1 tablespoon oil and the sliced portobello mushrooms.
  • Season with a pinch of salt.
  • Saute, until the liquid, sweats out, about 7 minutes.
  • Once the liquid cooks out of the mushrooms, they will behind to brown.
  • Sprinkle with the Ooomami seasoning and stir as needed until cooked through.
  • Remove from pan and set aside, covering with foil.

Cook the Meatballs

  • Add the frozen meatballs to the pan and saute until heated through about 10 minutes.
  • Add the remaining olive oil and onion. Season with the reamining pinch of satl.
  • Cook for another 5 minutes, stirring occasionally, unitl softened.
    Cast iron pan with meatballs
  • Add the garlic and cook 30 seconds longer.
  • Whisk in the mustard and stir to coat.

Deglaze the Pan

  • Carefully add the white wine to the pan, scraping up any browned bits.
    White wine being added to cast iron pan with meatballs

Whisk in the Liquids

  • Carefully pour in the chicken broth.
  • Spoon in the sour cream and stir to combine.

Fold in the Pasta

  • Carefully pour the pasta into the pan and fold to combine.
  • Add the mushrooms back to the pan, and the fresh thyme and toss once again to coat.
    Adding mushrooms to pan - outdoor cooking on camp stove


  • Garnish with freshly chopped parsley and serve.



Packing in par-boiled noodles makes this recipe come together quickly. If you want, you can boil egg noodles, drain and fold them into the stroganoff fresh. We just like the minimal prep and limited clean up of cooking them ahead of time. 
Pork or beef meatballs work great in this recipe! Use whatever you have on hand. 
If you don't have portabella mushrooms, substitute baby bellas washed and sliced thin. Classic white mushrooms work well in this recipe too. 
This recipe is shown on a camp stove but can be made directly over the fire, on any grill, or on a traditional range top.


Serving: 1g | Calories: 487kcal | Carbohydrates: 31g | Protein: 20g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 594mg | Potassium: 584mg | Fiber: 2g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg