Slow Cooker Meatball Stroganoff
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Stroganoff has always been one of my ultimate comfort foods, with its rich, velvety sauce and hearty, satisfying flavors. On the other hand, my daughter has a particular love for frozen meatballs—her go-to ingredient for quick and delicious meals. That got me thinking: why not combine the two into a dish that not only celebrates these beloved flavors but also simplifies the cooking process? The result is today’s recipe for Slow Cooker Meatball Stroganoff, a dish that merges my favorite classic meal with her ingredient of choice, creating something the whole family can enjoy.
This recipe is a testament to how simple and stress-free cooking can be with the help of a slow cooker. With just a handful of ingredients and minimal prep, you can let the slow cooker handle the hard work, slowly melding the flavors into a creamy, savory dish that feels indulgent but takes hardly any effort. Frozen meatballs save precious time, eliminating the need to roll and cook them from scratch, while still delivering fantastic flavor and texture.
What I love most about this recipe is its versatility and wide appeal. Whether you’re a die-hard stroganoff fan, a meatball enthusiast, or simply someone who enjoys a no-fuss, crowd-pleasing meal, this Slow Cooker Meatball Stroganoff is sure to become a favorite in your household. It’s a hearty, comforting dish that’s easy enough for a weeknight dinner yet delicious enough to serve when guests are over!
Ingredients for Slow Cooker Meatball Stroganoff
- DRY ONION SOUP MIX
- BEEF BROTH
- CREAM OF MUSHROOM SOUP
- GARLIC
- FROZEN MEATBALLS
- MUSHROOMS
- SOUR CREAM
- WIDE EGG NOODLES
- PARSLEY, OPTIONAL FOR GARNISH
Instructions for Slow Cooker Meatball Stroganoff
Start by preparing your slow cooker. Spray the insert of your 6-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup a breeze. Next, combine the base ingredients—onion soup mix, beef broth, cream of mushroom soup, and minced garlic—directly in the slow cooker. Stir until everything is well blended, creating the foundation for a rich, savory sauce.
Add the frozen meatballs and sliced mushrooms to the slow cooker, making sure they’re evenly coated in the sauce. Cover with the lid and cook on the LOW setting for 4 hours, allowing the flavors to meld together and the meatballs to become tender.
About 30 minutes before the cooking time is up, prepare the egg noodles according to the package instructions. Once cooked, drain the noodles and set them aside. When the meatballs are done, stir in the sour cream to give the sauce a creamy, luxurious texture. Gently toss in the cooked egg noodles, ensuring they’re fully coated in the stroganoff sauce.
For a finishing touch, garnish each serving with a sprinkle of fresh parsley if desired. This comforting dish serves 6 and is sure to become a family favorite! Enjoy a stress-free meal that’s big on flavor but easy to make.
Frequently Asked Questions
Can I use homemade meatballs instead of frozen ones? Yes, you can use homemade meatballs! Just make sure they are fully cooked before adding them to the slow cooker to ensure they hold their shape during the long cooking process.
Can I make this dish gluten-free? Absolutely! Use gluten-free onion soup mix, cream of mushroom soup, meatballs, and egg noodles to create a gluten-free version of this recipe. Be sure to check the labels of all ingredients to confirm they are certified gluten-free.
Can I substitute the sour cream with something else? If you don’t have sour cream or prefer an alternative, you can use plain Greek yogurt or a dairy-free sour cream substitute. Both options will maintain the creamy texture of the dish.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
Can I add vegetables to this recipe? Definitely! You can toss in vegetables like peas, carrots, or green beans during the last hour of cooking for added color and nutrition.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Salisbury Steak Meatballs
- Easy and Tasty Homemade Meatballs and Gravy
- Slow Cooker Mississippi Meatballs
- Easy Porcupine Meatballs
Slow Cooker Meatball Stroganoff
Real Mom Kitchen
Ingredients
- 1 oz pkg dry onion soup mix
- 1 cup beef broth
- 10 ¾ oz can cream of mushroom soup
- 2 cloves garlic minced
- 26 oz frozen meatballs
- 8 oz fresh mushrooms sliced
- 1 cup sour cream
- 16 oz wide egg noodles
- parsley optional for garnish
Instructions
- Spray your 6 quart slow cooker insert with non-stick spray.
- Add in the onion soup mix, beef broth, cream of mushroom and minced garlic. Stir to combine.
- Add in the meatballs and sliced mushrooms. Stir to coat.
- Cover and cook on LOW for 4 hours.
- Before serving, stir in sour cream.
- About 30 minutes before the meatballs are done, cook the egg noodles according to package directions. Then toss into the slow cooker and stir gently to combine.
- Garnish each serving with parsley if desired and serve. Serves 6.
Nutrition
This recipe is adapted from Persnickety Plates.
