Crockpot Meatball Stroganoff Recipe

This Crockpot Meatball Stroganoff is a hearty and comforting meal that’s perfect for busy weeknights. Tender meatballs simmer in a rich, creamy sauce with mushrooms and savory seasonings, all cooked to perfection in your slow cooker.

Why You’ll Love This Recipe

• Effortless Comfort: This recipe is incredibly easy to make, thanks to the slow cooker.
• Rich and Savory: The combination of mushrooms, beef broth, and sour cream creates a deeply satisfying flavor.
• Perfect for Weeknights: Simply toss the ingredients into the crockpot and let it do the work.

this Recipe

Ingredients

Here’s what you’ll need to make this delicious Crockpot Meatball Stroganoff:

• Frozen meatballs: 32 ounces, for a convenient and hearty protein source.
• White mushrooms: 8 ounces, sliced, for a savory and earthy flavor.
• Cream of mushroom soup: 10.5 ounces, condensed, canned, for a creamy base.
• Lipton French Onion soup mix: 1 ounce (1 packet), dry, for a rich onion flavor.
• Brown gravy mix: 1 ounce (1 packet), dry, for a thick and savory sauce.
• Beef broth: 1 cup, to add depth and moisture.
• Worcestershire sauce: 1 tablespoon, for a tangy and umami boost.
• Garlic powder: 1 teaspoon, for a savory aroma.
• Sour cream: 1 cup, for a creamy and tangy finish.
• Egg noodles: 12 ounces, for serving.

How to Make Crockpot Meatball Stroganoff

Step 1: Combine Ingredients in the Crockpot

Place the frozen meatballs, sliced mushrooms, and cream of mushroom soup in the bottom of the slow cooker. Add the dry Lipton French Onion soup mix, dry brown gravy mix, beef broth, Worcestershire sauce, and garlic powder. Stir everything well to combine.

Step 2: Cook the Stroganoff

Cover the slow cooker and cook for 1-2 hours on high or 3-4 hours on low. Once cooked, switch to the warm setting until ready to serve.

Step 3: Cook the Noodles

Right before serving, cook the egg noodles in a large pot of salted boiling water for 8-10 minutes, or according to package directions.

Step 4: Add Sour Cream and Serve

Open the slow cooker and stir in the sour cream. Mix well until the sour cream is fully incorporated into the sauce. Serve the meatball stroganoff over the cooked egg noodles. Garnish with fresh parsley, if desired.

Pro Tips for Making the Recipe

• Use high-quality meatballs: The better the quality of your meatballs, the more flavorful the dish.
• Adjust the cooking time: Cooking times may vary depending on your slow cooker. Check the meatballs for doneness and adjust accordingly.
• Add vegetables: Feel free to add other vegetables like onions or bell peppers to the crockpot.

How to Serve

• Main Course: Serve the meatball stroganoff over egg noodles for a classic and comforting meal.
• Side Dish: Pair it with a side salad or crusty bread for a complete meal.
• Leftovers: Enjoy the leftovers for lunch or dinner the next day.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat the meatball stroganoff in a saucepan over medium heat or in the microwave until warmed through.

FAQs

Can I use homemade meatballs instead of frozen meatballs?
Yes, you can use homemade meatballs. Brown them in a skillet before adding them to the crockpot.

Can I use a different type of noodle?
Yes, you can use other noodles such as fettuccine, linguine, or wide egg noodles.

Can I make this recipe without mushrooms?
Yes, you can omit the mushrooms if you don’t like them.

Can I use beef gravy instead of brown gravy?
Yes, you can use beef gravy mix instead of brown gravy mix.

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