If you’re searching for a dinner that’s reliable, deliciously comforting, and utterly simple, this Crockpot Meatball Stroganoff Recipe deserves a spot at the top of your list. With juicy meatballs drenched in a creamy, savory sauce and served over a bed of tender egg noodles, it’s a dish that always brings folks back for seconds. The time-saving magic of your slow cooker blends with robust flavors and classic textures, making this the perfect easy weeknight meal or potluck champion. Trust me, once you try this, you’ll be eagerly telling your friends about your new favorite Crockpot Meatball Stroganoff Recipe!

Crockpot Meatball Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how such a short, straightforward ingredient list can pack so much flavor. Every element is chosen for its ability to boost the creamy, tangy, and comforting taste or to make your cooking experience easier than ever.

Frozen meatballs (1 24-ounce bag): The ultimate time-saver—no need to prep from scratch, and they hold up beautifully in the slow cooker.
Cream of mushroom soup (1 10.5-ounce can): The foundation of our velvety sauce, giving depth and a mild earthy note.
Sour cream (1 cup): Adds tanginess and the classic stroganoff creaminess.
Beef broth (1 cup): Boosts the rich, savory undertones and keeps the sauce silky smooth.
Worcestershire sauce (1 tablespoon): Gives a hit of umami and that irresistible stroganoff signature flavor.
Onion powder (1 teaspoon): Delivers gentle onion flavor without chopping a single onion.
Garlic powder (1/2 teaspoon): For just the right touch of aromatic warmth in every bite.
Black pepper (1/2 teaspoon): Gives the sauce a little kick and an earthy bite.
Egg noodles (8 ounces, cooked separately): Their wide, tender shape stands up to the hearty sauce and turns this into a true comfort meal.
Chopped fresh parsley (2 tablespoons, optional): The prettiest and freshest finishing touch, adding color and a touch of herbal brightness.

How to Make Crockpot Meatball Stroganoff Recipe

Step 1: Mix Up the Sauce

Start by grabbing your slow cooker and add the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, onion powder, garlic powder, and black pepper. Grab a sturdy whisk and blend everything together until completely smooth. This effortless step sets up a luscious base that turns the meatballs into something magical as they cook.

Step 2: Add the Meatballs

With your sauce ready, tip in the frozen meatballs and gently stir to coat each one in that dreamy, creamy mixture. Using frozen, fully cooked meatballs is a total dinner hack—they absorb the sauce flavors while keeping their shape and texture.

Step 3: Slow Cook to Perfection

Pop the lid on and set your slow cooker to low for 6–8 hours or high for 3–4 hours. While you go about your day, the Crockpot Meatball Stroganoff Recipe slowly transforms into a dish that tastes like you spent all afternoon stirring at the stove. When the timer’s up, the sauce will be hot and creamy, and the meatballs perfectly tender.

Step 4: Cook and Add Noodles

Just before it’s time to eat, cook the egg noodles according to the package instructions (about 15 minutes before serving is perfect). Drain well, and then you can either stir them right into the crockpot or spoon the saucy meatballs on top at serving—dealer’s choice!

Step 5: Garnish and Serve

For one last pop of freshness and color, sprinkle chopped parsley across the top. It’s a simple but striking finish that gives your Crockpot Meatball Stroganoff Recipe that homemade-with-love look.

How to Serve Crockpot Meatball Stroganoff Recipe

Garnishes

A generous sprinkle of fresh parsley is a classic and tasty finishing touch. If you want to go bolder, try a dusting of smoked paprika or a swirl of extra sour cream for extra creaminess and a little luxurious flair.

Side Dishes

This hearty dish loves a simple green salad on the side—think peppery arugula or crisp romaine with a zippy vinaigrette to balance the richness. Roasted green beans, steamed broccoli, or even a pile of roasted carrots make great companions too!

Creative Ways to Present

For a fun twist, serve your Crockpot Meatball Stroganoff Recipe in individual bowls with a big hunka crusty bread on the side for dipping. Or, set up a “stroganoff bar” at your next gathering, letting folks layer noodles, sauce, and all the garnishes just how they like.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring them to an airtight container. Stored in the refrigerator, your stroganoff will stay fresh and scrumptious for up to four days—just the kind of leftovers that taste even better on Day 2.

Freezing

This Crockpot Meatball Stroganoff Recipe is a champion in the freezer! Just portion into freezer-safe containers, leaving a little space for expansion. It will keep for up to three months. Thaw overnight in the fridge for best results; noodles can be stored separately or together, based on preference.

Reheating

For reheating, use the microwave for single portions or warm gently on the stovetop over low heat, stirring occasionally. If the sauce thickens up, splash in a bit of beef broth or milk to bring back its creamy consistency.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! Just make sure they’re cooked through before adding to the slow cooker. Homemade beef, turkey, or even plant-based meatballs are all delicious alternatives in this Crockpot Meatball Stroganoff Recipe.

Is it possible to make this without cream of mushroom soup?

Yes, you can swap in cream of chicken soup or even make your own from-scratch mushroom sauce if you prefer—just keep the consistency creamy for that signature stroganoff texture!

What kind of noodles work best if I don’t have egg noodles?

Any broad, sturdy pasta, like pappardelle or rotini, will soak up the sauce beautifully. Even rice or creamy mashed potatoes work as a comforting base.

Can I lighten up the recipe?

Of course! Try Greek yogurt instead of sour cream and use lower-fat meatballs or turkey meatballs. The Crockpot Meatball Stroganoff Recipe is endlessly adaptable.

What’s the best way to make this for a crowd?

Simply double all the ingredients and use a large crockpot; you may want to stir once midway through cooking to make sure every meatball is bathed in sauce. It scales up easily for parties!

Final Thoughts

If you’re ready to bring the ultimate comfort food to your table, give this Crockpot Meatball Stroganoff Recipe a whirl. It’s so easy, so flavorful, and a guaranteed crowd-pleaser. You’ll love how it turns ordinary ingredients into something wonderfully cozy—so why not make tonight a stroganoff night?

Crockpot Meatball Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

Author: Emma
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and easy-to-make Crockpot Meatball Stroganoff recipe that is sure to become a family favorite. Tender meatballs in a creamy mushroom sauce served over egg noodles, this dish is perfect for a cozy dinner any day of the week.

Ingredients

Scale

For the Meatballs:

1 (24-ounce) bag frozen fully-cooked meatballs

For the Stroganoff Sauce:

1 (10.5-ounce) can cream of mushroom soup
1 cup sour cream
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Additional Ingredients:

8 ounces egg noodles (cooked separately)
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Prepare the Stroganoff Sauce: In a slow cooker, whisk together the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, onion powder, garlic powder, and black pepper until smooth.
Cook the Meatballs: Add the frozen meatballs to the sauce, stirring to coat. Cover and cook on low for 6–8 hours or on high for 3–4 hours until heated through.
Prepare the Noodles: Cook the egg noodles according to package instructions, then drain.
Combine and Serve: Stir the cooked noodles into the crockpot or serve the stroganoff over them. Garnish with chopped parsley if desired.