Description
This Crockpot Meatball Stroganoff is a comforting, easy-to-make dish featuring tender frozen meatballs simmered in a creamy mushroom sauce, infused with French onion and brown gravy flavors. Paired with egg noodles and enriched with sour cream, it’s a perfect hearty meal ideal for busy weeknights or lazy weekends.
Ingredients
Scale
Meatball and Sauce Ingredients
- 32 ounces frozen meatballs
- 8 ounces white mushrooms, sliced
- 10.5 ounces condensed cream of mushroom soup
- 1 ounce dry French onion soup mix (usually 1 packet)
- 1 ounce dry brown gravy mix (usually 1 packet)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup sour cream
Pasta
- 12 ounces egg noodles
Instructions
- Combine Ingredients in Crockpot: Place the frozen meatballs, sliced mushrooms, and condensed cream of mushroom soup at the bottom of your slow cooker. Add the dry French onion soup mix, dry brown gravy mix, beef broth, Worcestershire sauce, and garlic powder. Stir all ingredients well to ensure an even mixture.
- Slow Cook: Cover the slow cooker with its lid and cook on HIGH for 1 to 2 hours or on LOW for 3 to 4 hours. Once cooked, switch to the WARM setting to keep it ready until serving time.
- Cook Egg Noodles: Just before you’re ready to eat, bring a large pot of salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or according to the package instructions until tender. Drain thoroughly.
- Add Sour Cream: Open the slow cooker and stir in the sour cream gently to create a rich, creamy sauce coating the meatballs and mushrooms.
- Serve: Plate the cooked egg noodles and ladle the creamy meatball stroganoff over the top. Optionally, garnish with fresh parsley for a pop of color and fresh flavor.
Notes
- For best results, cook on LOW for the full 3 to 4 hours to allow flavors to fully develop and meatballs to cook through evenly.
- You can substitute beef or turkey meatballs according to preference or availability.
- Adding fresh parsley or chives as garnish enhances the presentation and adds a fresh herbal note.
- If sour cream is not available, Greek yogurt can be used as a tangy alternative but add it off the heat to prevent curdling.
- Ensure to not overcook the egg noodles to avoid mushiness; al dente texture pairs best with stroganoff sauce.
