Description

This Crockpot Meatball Stroganoff is a comforting, hearty meal combining tender meatballs, creamy mushroom sauce, and egg noodles. Perfect for a cozy family dinner, it’s easy to prepare with minimal effort by tossing ingredients into a slow cooker and letting it work its magic. The rich blend of cream of mushroom soup, French onion and gravy mixes, and sour cream creates a luscious sauce that coats the meatballs beautifully.

Ingredients

Main 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

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Instructions

Combine Ingredients in Crockpot: Place the frozen meatballs, sliced mushrooms, and condensed cream of mushroom soup in the bottom of the slow cooker. Add the dry French onion soup mix, dry brown gravy mix, beef broth, Worcestershire sauce, and garlic powder. Stir well to combine all ingredients.
Slow Cook: Cover the slow cooker and cook on HIGH for 1 to 2 hours or on LOW for 3 to 4 hours. Once cooked, keep the mixture on the WARM setting until ready to serve.
Cook Egg Noodles: Right before serving, 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 directions. Drain the noodles thoroughly.
Add Sour Cream: Open the slow cooker and stir the sour cream into the meatball mixture until fully combined, creating a creamy stroganoff sauce.
Serve: Plate the cooked egg noodles and spoon the meatball stroganoff sauce over the top. Optionally, garnish with fresh parsley for added color and flavor.

Notes

For a thicker sauce, you can add a slurry of cornstarch and water before slow cooking if desired.
Fresh mushrooms can be substituted if preferred, though slicing fresh mushrooms is recommended.
Leftovers keep well in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
Garnishing with chopped fresh parsley or chives adds a nice color contrast and fresh taste.