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

Scale

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

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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