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)
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
Nutrition
- Serving Size: 1 cup meatballs with noodles
- Calories: 520
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
