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)
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.
Notes
- You can use homemade or turkey meatballs as a substitute.
- For a richer sauce, add 1/4 cup cream cheese.
- Use Greek yogurt in place of sour cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
