This Slow Cooker Meatball Stroganoff Recipe is a comforting dish that combines tender meatballs with a creamy mushroom sauce, served over egg noodles. It’s an easy Crockpot recipe that allows you to set it and forget it, making it perfect for busy weeknights.
With minimal prep time, this recipe is ideal for those looking for a hearty meal without the hassle. The slow cooking process enhances the flavors, resulting in a delicious and satisfying dinner.
Easy Slow Cooker Meatball Stroganoff
This dish features juicy meatballs simmered in a rich sauce made from cream of mushroom soup, sour cream, and seasonings. The recipe takes about 6 hours in the slow cooker and serves 6 people.
Ingredients
- 1 pound frozen meatballs (beef or turkey)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup sour cream
- Salt and pepper to taste
- 12 oz egg noodles, cooked according to package instructions
- Chopped parsley for garnish (optional)
Instructions
- Combine Ingredients: In the slow cooker, mix together the cream of mushroom soup, beef broth, chopped onion, minced garlic, Worcestershire sauce, thyme, salt, and pepper.
- Add Meatballs: Place the frozen meatballs into the slow cooker, ensuring they are well coated with the sauce.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the meatballs are heated through.
- Finish Sauce: Stir in the sour cream just before serving, mixing until well combined.
- Serve: Serve the meatball stroganoff over cooked egg noodles and garnish with chopped parsley, if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 18g
- Carbohydrates: 30g
