Crockpot Meatball Stroganoff Recipe
If you’re craving a comforting, hearty meal that practically cooks itself, this Crockpot Meatball Stroganoff Recipe is exactly what you need. Imagine tender, flavorful meatballs nestled in a creamy mushroom sauce, slowly melded together for hours in your slow cooker. It’s the perfect dish to come home to after a busy day, offering rich, cozy flavors with minimal effort. This recipe transforms simple ingredients into a satisfying classic that’s sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Crockpot Meatball Stroganoff Recipe lies in its simplicity. Each ingredient plays a crucial role—frozen meatballs provide the hearty protein base, while mushrooms add an earthy depth. The creamy mushroom soup and sour cream introduce a velvety texture, and the combination of dry soup mixes, beef broth, and Worcestershire sauce layers in robust, savory notes. Together, these elements create a dish that’s both nostalgic and effortlessly delicious.
- 32 ounces frozen meatballs: Convenient and already seasoned, these form the star of the dish and save you prep time.
- 8 ounces white mushrooms, sliced: They add a tender texture and a subtle umami punch that balances the richness.
- 10.5 ounces condensed cream of mushroom soup: This base ensures a creamy, flavorful sauce that ties everything together.
- 1 ounce dry French onion soup mix: A flavor booster that adds sweet onion notes and depth.
- 1 ounce dry brown gravy mix: Thickens the sauce and provides a savory backbone with a hint of spices.
- 1 cup beef broth: Enhances the meaty flavor and keeps the sauce perfectly moist.
- 1 tablespoon Worcestershire sauce: Adds complexity and a subtle tang to the sauce.
- 1 teaspoon garlic powder: Infuses the dish with a warm, aromatic essence.
- 1 cup sour cream: Stirred in at the end for a silky, tangy richness that makes stroganoff so memorable.
- 12 ounces egg noodles: The ideal tender, buttery carrier for soaking up all that luscious sauce.
How to Make Crockpot Meatball Stroganoff Recipe
Step 1: Combine Ingredients in the Crockpot
Start by placing your frozen meatballs, sliced mushrooms, and the condensed cream of mushroom soup directly into the crockpot. Next, sprinkle over the dry French onion soup mix and dry brown gravy mix. Pour in the beef broth, then add the Worcestershire sauce and garlic powder. Give everything a good stir until it’s all mixed well. This layering of ingredients sets the stage for rich, melded flavors as it cooks low and slow.
Step 2: Slow Cook the Mixture
Cover your slow cooker and cook on HIGH for 1 to 2 hours or on LOW for 3 to 4 hours. The longer cooking time on LOW allows the flavors to deepen and the meatballs to become incredibly tender. Once cooked, switch to the WARM setting to keep the stroganoff at the perfect serving temperature without overcooking.
Step 3: Cook the Egg Noodles
Just before you’re ready to eat, bring a large pot of salted water to a boil and cook your egg noodles for 8 to 10 minutes, or follow the package directions. These noodles are the perfect companion for soaking up the luscious stroganoff sauce, so cooking them fresh ensures a perfect texture and flavor.
Step 4: Add Sour Cream and Stir
Once the noodles are nearly done, open the crockpot and stir in the sour cream. This final step enriches the sauce with a wonderful creamy tang and smooth consistency, making every bite a comforting delight. Be sure to mix gently to keep the sauce silky without breaking down the sour cream.
Step 5: Serve Hot Over Egg Noodles
Drain the egg noodles and plate them, then ladle the meatball stroganoff sauce over the top. This hearty pairing completes the dish, inviting you to dig in and savor every mouthful of this homemade comfort food.
How to Serve Crockpot Meatball Stroganoff Recipe
Garnishes
A sprinkle of fresh parsley works wonders to brighten the dish visually and add a subtle herbal freshness that complements the creamy sauce. You can also consider a light dusting of paprika or cracked black pepper for an extra pop of color and mild spice.
Side Dishes
While the stroganoff itself is quite filling, simple sides like a crisp green salad or steamed green beans provide a fresh contrast. Roasted vegetables or garlic bread also pair nicely, adding texture and variety to your meal without overshadowing the star dish.
Creative Ways to Present
For an elevated dinner, serve the stroganoff in individual bowls garnished with sautéed mushrooms on top and a dollop of sour cream. You can also turn it into a casserole by layering cooked egg noodles, meatball stroganoff, and cheese, then baking until bubbly. The possibilities are endless with the versatile Crockpot Meatball Stroganoff Recipe as your base.
Make Ahead and Storage
Storing Leftovers
Leftover stroganoff keeps quite well in the fridge for up to 3 days. Store it in an airtight container to preserve the creamy texture and prevent the noodles from drying out. Before refrigerating, consider separating the noodles from the sauce if possible to maintain their best texture.
Freezing
You can freeze the meatball stroganoff sauce (without noodles) for up to 2 months. When freezing, use a freezer-safe container and leave some space at the top for expansion. Avoid freezing the sour cream if possible; instead, add fresh sour cream when reheating for the best flavor and texture.
Reheating
Reheat frozen or refrigerated stroganoff gently on the stovetop over low to medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of beef broth or water to loosen it. Add fresh sour cream after reheating to refresh the dish’s creaminess before serving.
FAQs
Can I use homemade meatballs for this Crockpot Meatball Stroganoff Recipe?
Absolutely! Homemade meatballs work wonderfully and add a personal touch, but using frozen ones is a great time-saver without sacrificing flavor.
Is it necessary to add sour cream at the end?
Yes, adding sour cream after cooking keeps the sauce creamy and fresh. Adding it too early can cause it to curdle during cooking.
Can I substitute egg noodles with other pasta?
Yes, any tender pasta like fettuccine, penne, or even rice noodles can be used depending on your preference and dietary needs.
What if I don’t have dry French onion soup mix?
You can substitute with finely chopped sautéed onions and a pinch of onion powder, though the mix adds a nice concentrated flavor that’s hard to replicate exactly.
Is this recipe suitable for meal prep?
Definitely! It reheats beautifully and can be made in advance for easy lunches or dinners throughout the week.
Final Thoughts
If you want a comforting, crowd-pleasing dish that requires minimal hands-on time but delivers maximum flavor, the Crockpot Meatball Stroganoff Recipe is an absolute gem. It’s a wonderful way to enjoy the classic stroganoff flavors with the ease of a slow cooker, perfect for busy days or cozy nights in. Give it a try—you might just find your new favorite go-to comfort meal!
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Crockpot Meatball Stroganoff Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
This Crockpot Meatball Stroganoff recipe offers a comforting and hearty meal, perfect for busy days. Frozen meatballs, sliced mushrooms, and a creamy mushroom soup base slow cook together with savory broth and seasoning mixes, resulting in a rich and flavorful stroganoff. Served over tender egg noodles and finished with sour cream, this dish is an easy, crowd-pleasing dinner ready with minimal fuss.
Ingredients
Meatball Stroganoff
- 32 ounces frozen meatballs
- 8 ounces white mushrooms, sliced
- 10.5 ounces condensed cream of mushroom soup
- 1 ounce dry French onion soup mix (usually 1 packet)
- 1 ounce dry brown gravy mix (usually 1 packet)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
Finishing
- 1 cup sour cream
- 12 ounces egg noodles
Instructions
- Combine Ingredients in Crockpot: Place the frozen meatballs, sliced mushrooms, and condensed cream of mushroom soup at the bottom of your slow cooker. Add the dry French onion soup mix, dry brown gravy mix, beef broth, Worcestershire sauce, and garlic powder. Stir everything together thoroughly to combine the flavors.
- Slow Cook: Cover the slow cooker with its lid and cook the mixture on HIGH for 1 to 2 hours or on LOW for 3 to 4 hours. Once cooked, keep the stroganoff warm by setting the slow cooker to the WARM function until you’re ready to proceed.
- Cook Egg Noodles: Just before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, typically 8 to 10 minutes, until tender but firm to the bite. Drain the noodles thoroughly after cooking.
- Add Sour Cream: Open the slow cooker and stir in the cup of sour cream until well incorporated into the meatball and mushroom mixture. This will add a creamy and tangy finish to the dish.
- Serve: Spoon the creamy meatball stroganoff over the cooked egg noodles on each plate. Optionally, garnish with fresh parsley for added color and freshness before serving.
Notes
- For a thicker sauce, you can cook the stroganoff uncovered for the last 15 minutes to reduce the liquid slightly.
- Substitute ground beef or turkey meatballs if preferred for a homemade touch.
- Garnish with chopped fresh parsley or chives for a fresh pop of flavor and presentation.
- Ensure egg noodles are not overcooked to maintain texture when combined with the stroganoff.
- This dish can be prepared a day in advance; simply refrigerate after cooking and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
