Description
This Crockpot Meatball Stroganoff is a comforting, easy-to-make dish featuring tender frozen meatballs simmered in a creamy mushroom sauce served over egg noodles. Perfect for a hassle-free meal with rich flavors developed through slow cooking.
Ingredients
Scale
Meatballs and Sauce
- 32 ounces frozen meatballs
- 8 ounces white mushrooms, sliced
- 10.5 ounces condensed cream of mushroom soup
- 1 ounce dry French onion soup mix (typically 1 packet)
- 1 ounce dry brown gravy mix (typically 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 frozen meatballs, sliced mushrooms, and condensed cream of mushroom soup into the bottom of the crockpot. Add dry French onion soup mix, dry brown gravy mix, beef broth, Worcestershire sauce, and garlic powder. Stir the ingredients thoroughly to combine the flavors.
- Slow Cook: Cover the crockpot, then cook on HIGH for 1-2 hours or on LOW for 3-4 hours until the meatballs are heated through and the sauce is bubbling. After cooking, keep on WARM until ready to serve to maintain temperature without overcooking.
- Cook Egg Noodles: Just before serving, bring a large pot of salted water to a boil. Add egg noodles and cook for 8-10 minutes or according to package directions until tender. Drain the noodles well.
- Add Sour Cream: Open the crockpot and stir in the sour cream thoroughly to create a rich, creamy stroganoff sauce that coats the meatballs and mushrooms evenly.
- Serve: Plate the cooked egg noodles and spoon the meatball stroganoff mixture over them. Optionally, garnish with fresh parsley for color and added flavor. Serve immediately for best taste.
Notes
- For a thicker sauce, reduce the amount of beef broth slightly or cook uncovered for the last 30 minutes.
- Frozen meatballs can be substituted with homemade or thawed meatballs if preferred.
- Garnish with fresh parsley or chives to add a fresh element to the dish.
- Use low-fat sour cream as a lighter alternative without significantly compromising flavor.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
