If you’re looking for a dinner that wraps you up in comfort, has minimal prep, and brings smiles all around, let me introduce you to my all-time favorite Crockpot Meatball Stroganoff Recipe. This recipe is a creamy, rich, and dreamy way to get all the classic flavors of stroganoff—plus tender, saucy meatballs—without spending hours in the kitchen. Everything simmers perfectly in the slow cooker, making it an ideal meal for those busy weeknights, potlucks, or family gatherings when you want a hearty meal that feels special but is secretly easy!

Crockpot Meatball Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

The genius of this Crockpot Meatball Stroganoff Recipe lies in its seriously simple ingredients, each playing a starring role in creating that luscious texture and deep flavor we crave. Grab everything below, and you’re halfway to dinner bliss!

Frozen fully cooked meatballs (1 bag, about 24 ounces): These save a ton of time and soak up all that creamy stroganoff goodness.
Cream of mushroom soup (1 can, 10.5 ounces): The backbone of the sauce—ultra creamy with a subtle hint of earthiness.
Dry onion soup mix (1 packet, 1 ounce): Adds amazing depth and brings out flavor from every other ingredient.
Beef broth (1 1/2 cups): The flavorful liquid base that keeps everything moist and hearty.
Cream cheese (8 ounces, cubed): Melts into the most heavenly creaminess and tang for the sauce.
Sour cream (1/2 cup): Rounds out the stroganoff with its iconic velvety texture and tangy kick.
Worcestershire sauce (1 tablespoon): The secret splash that gives stroganoff its signature layered flavor.
Garlic powder (1 teaspoon): Just enough garlicky aroma to make the whole house smell welcoming.
Black pepper (1/2 teaspoon): For that touch of warmth and balanced seasoning.
Egg noodles (12 ounces, cooked separately): The classic bed for all that creamy sauce and meatballs.
Chopped parsley for garnish (optional): Adds a fresh pop of color and herbaceous flair at the finish line.

How to Make Crockpot Meatball Stroganoff Recipe

Step 1: Mix Up the Sauce Base

In the bowl of your crockpot, combine the cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, garlic powder, and black pepper. Give everything a thorough stir so you have a smooth, flavorful sauce for your meatballs to bathe in. This is where the magic starts, laying down the savory foundation for the whole dish.

Step 2: Add the Meatballs

Toss the frozen meatballs right into the crockpot, and gently stir to coat them in that creamy, oniony sauce. There’s no need to thaw—the slow cooker does all the hard work for you, letting those meatballs soak up every bit of flavor as they simmer.

Step 3: Slow Cook Until Tender

Cover your crockpot and set it to low for 6–7 hours or high for 3–4 hours. Walk away and let your kitchen fill with irresistible aroma as the meatballs become tender and the sauce thickens. This step is all about patience and anticipation!

Step 4: Cream Cheese Time

About 30 minutes before you’re ready to serve, add the cubed cream cheese. Stir it in gently, letting it melt completely so the sauce turns extra smooth and indulgent. You’ll notice the creaminess start to swirl together, creating an irresistible stroganoff base.

Step 5: Finish with Sour Cream

Once the cream cheese is fully incorporated, it’s time for a dollop of sour cream. Stir that in, then let everything simmer on low for another 10–15 minutes. This last touch makes the sauce luxuriously silky and perfectly tangy.

Step 6: Cook and Combine the Egg Noodles

While the meatballs finish up, bring a large pot of salted water to a boil and cook your egg noodles according to the package directions. Drain well and serve the creamy meatballs right on top of the hot, tender noodles.

How to Serve Crockpot Meatball Stroganoff Recipe

Garnishes

Add a sprinkle of chopped fresh parsley over each scoop for a dash of freshness and color that makes this dish as eye-catching as it is delicious. You can also add cracked black pepper or even a drizzle of extra sour cream for an extra-luscious presentation.

Side Dishes

This Crockpot Meatball Stroganoff Recipe truly shines alongside a simple green salad with tangy vinaigrette, steamed green beans, or roasted asparagus—something to balance all the creamy, cozy flavors. Don’t forget a warm hunk of crusty bread to help scoop up any extra sauce!

Creative Ways to Present

For a fun twist, serve the stroganoff in wide bowls with a swirl of noodles on bottom and a big ladleful of saucy meatballs on top. Hosting a casual get-together? Try serving the meatballs and noodles buffet-style, so everyone can customize their plate. You can even swap in mashed potatoes or spiralized veggies instead of noodles for a special touch!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool to room temperature before packing into airtight containers. Store the meatballs and sauce separately from the noodles for the freshest results—you’ll thank yourself later!

Freezing

The Crockpot Meatball Stroganoff Recipe freezes like a dream. Cool the meatballs and sauce completely, then transfer to freezer-safe bags or containers. Leave some room at the top for expansion and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the meatballs and sauce together in a saucepan over medium-low heat or in the microwave using short bursts, stirring in between. If the sauce is too thick after chilling, splash in a bit of beef broth or milk to loosen it up. Warm the noodles separately and combine just before serving for best taste and texture.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely! If you have a batch of homemade meatballs, just brown and cook them first, then add to the crockpot as directed. The Crockpot Meatball Stroganoff Recipe works beautifully with beef, turkey, or even vegetarian meatballs.

What if I don’t have cream of mushroom soup?

You can substitute cream of chicken or even cream of celery soup. They’ll give a slightly different flavor, but your stroganoff will still be delicious and creamy!

Is it possible to make this dish lighter?

Definitely! Swap in reduced-fat cream cheese and sour cream, or use turkey or chicken meatballs instead of beef. You’ll still have a comforting, flavorful Crockpot Meatball Stroganoff Recipe to enjoy.

Can I add vegetables to the stroganoff?

Yes, this recipe is a great canvas for extra veggies. Try stirring in sautéed mushrooms, spinach, or peas about 20 minutes before serving to sneak in extra nutrition and color.

How do I prevent the cream cheese from clumping?

Make sure the cream cheese is at room temperature and cubed before adding to the hot sauce, then stir well to help it melt evenly. If needed, use a whisk to blend it until smooth and silky.

Final Thoughts

I can’t encourage you enough to give this Crockpot Meatball Stroganoff Recipe a try—just one bite and you’ll see why it’s a go-to comfort dish for busy days, family gatherings, or any night that calls for a creamy, cozy bowl of goodness. There’s nothing like a slow cooker meal that delivers big on flavor with so little effort. Enjoy every spoonful!

Crockpot Meatball Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

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

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Description

Indulge in the rich and creamy flavors of this easy Crockpot Meatball Stroganoff recipe. Perfect for a comforting family dinner, these tender meatballs in a savory mushroom sauce are served over buttery egg noodles for a satisfying meal that practically cooks itself.

Ingredients

Scale

For the Meatballs:

1 bag (about 24 ounces) frozen fully cooked meatballs

For the Sauce:

1 can (10.5 ounces) cream of mushroom soup
1 packet (1 ounce) dry onion soup mix
1 1/2 cups beef broth
8 ounces cream cheese (cubed)
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper

For Serving:

12 ounces egg noodles (cooked separately)
Chopped parsley for garnish (optional)

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Instructions

Prepare the Sauce: In the crockpot, combine cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, garlic powder, and black pepper. Stir until well blended.
Add the Meatballs: Add the frozen meatballs to the sauce, stirring to coat them. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Make it Creamy: About 30 minutes before serving, add the cubed cream cheese and stir gently until melted. Stir in the sour cream and continue to cook on low for another 10–15 minutes.
Serve: Cook the egg noodles separately according to package directions. Serve the stroganoff meatballs over the warm egg noodles, garnished with chopped parsley if desired.

Notes

You can substitute homemade or turkey meatballs.
For a lighter version, use reduced-fat cream cheese and sour cream.
To add a vegetable, stir in sautéed mushrooms or spinach near the end of cooking.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American