If you are looking for a comforting, hearty meal that practically makes itself, the Crockpot Meatball Stroganoff Recipe is an absolute game changer. This dish combines tender, flavor-packed meatballs with a creamy mushroom sauce that simmers slowly to develop rich depth. Easy to prepare and ideal for busy days, it’s perfect for gathering friends or family around the table to enjoy a classic dish with minimal fuss but maximum satisfaction.
Ingredients You’ll Need
These ingredients are straightforward yet essential to creating the perfect balance of creamy, savory, and tender textures in this dish. Each one brings a unique note that, when combined, makes the flavors truly shine.
- 32 ounces frozen meatballs: Using frozen meatballs adds convenience and ensures a juicy, tender bite every time.
- 8 ounces white mushrooms, sliced: Mushrooms provide an earthy depth that complements the rich sauce beautifully.
- 10.5 ounces condensed cream of mushroom soup: This acts as a creamy base that thickens the stroganoff sauce wonderfully.
- 1 ounce dry French onion soup mix: Adds a burst of savory and slightly sweet onion flavor to elevate the dish.
- 1 ounce dry brown gravy mix: Thickens the sauce and infuses a hearty, meaty essence.
- 1 cup beef broth: Enhances the meatiness and keeps the sauce luscious and rich.
- 1 tablespoon Worcestershire sauce: Gives a subtle tangy, umami punch that brightens the flavors.
- 1 teaspoon garlic powder: Infuses a warm, aromatic note without overpowering the dish.
- 1 cup sour cream: Stirred in at the end to create that signature creamy, tangy stroganoff sauce texture.
- 12 ounces egg noodles: Soft, pillowy noodles that soak up the sauce perfectly for every bite.
How to Make Crockpot Meatball Stroganoff Recipe
Step 1: Combine Ingredients in Crockpot
Start by adding the frozen meatballs, sliced mushrooms, and cream of mushroom soup to the bottom of your slow cooker. Then sprinkle in the dry French onion soup mix and brown gravy mix. Pour in the beef broth and Worcestershire sauce, and finish with a sprinkle of garlic powder. Give everything a good stir to make sure all these flavors meld together nicely before cooking.
Step 2: Slow Cook
Cover your slow cooker and set the temperature to HIGH to cook for 1 to 2 hours, or LOW for 3 to 4 hours. This slow and steady heat will let the meatballs soak up all the delicious sauce flavors while the mushrooms soften just right. Once done, keep it on WARM until you’re ready to move on to the next step.
Step 3: Cook Egg Noodles
About 10 minutes before serving, cook your egg noodles in salted boiling water until they are tender but still have a slight bite, usually 8-10 minutes depending on the brand. Drain them well and set aside so they are ready to pair with the stroganoff sauce.
Step 4: Add Sour Cream
Open the slow cooker and stir in the sour cream gently. This final addition makes the sauce luxuriously creamy and adds the classic tang you expect in stroganoff. Be sure to combine it well but avoid boiling after adding to preserve the smooth texture.
Step 5: Serve
Serve the steaming hot meatball stroganoff over the cooked egg noodles. This classic pairing guarantees every bite is moist, flavorful, and utterly comforting — exactly what you want from a Crockpot Meatball Stroganoff Recipe.
How to Serve Crockpot Meatball Stroganoff Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a bright, fresh contrast to the rich, creamy sauce. Sprinkle some on top just before serving to enhance both flavor and presentation. If you love a bit of extra tang, a light squeeze of lemon juice or a dollop of sour cream can also work wonders.
Side Dishes
While the egg noodles are the traditional accompaniment, steamed green beans, roasted carrots, or a simple crisp salad with a light vinaigrette all make fantastic side dishes that balance the meal. They add freshness and a pop of color so your plate looks as good as it tastes.
Creative Ways to Present
For a fun twist, serve the meatball stroganoff atop mashed potatoes or even creamy polenta for a cozy, Southern-inspired comfort meal. You could also scoop it into puff pastry shells for a stunning appetizer or party dish that turns heads!
Make Ahead and Storage
Storing Leftovers
Transfer leftover stroganoff to an airtight container and store in the refrigerator for up to 3 days. The flavors deepen overnight, making for delicious second-day meals. Just be sure to keep the egg noodles separate from the sauce if possible to maintain the best texture.
Freezing
This Crockpot Meatball Stroganoff Recipe freezes well. Pack the meatball and sauce mixture (without noodles) into freezer-safe containers and freeze for up to 3 months. When thawing, do so overnight in the fridge for best results before reheating gently.
Reheating
Reheat leftovers on the stovetop over low to medium heat, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much during storage. Avoid boiling after adding sour cream to keep the sauce creamy and smooth.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Homemade meatballs add a personal touch and can be just as delicious. Just brown them briefly before adding to the slow cooker to ensure they hold up well during the long cooking time.
Is there a way to make this recipe dairy-free?
Yes, you can swap the sour cream for a dairy-free alternative like coconut cream or a cashew-based cream. Just keep in mind it might change the flavor slightly but will still remain creamy and tasty.
Can I prepare this recipe in advance?
Definitely. You can combine all the ingredients (except sour cream and noodles) the night before in the slow cooker pot and refrigerate it. Just give it a stir before cooking and add the sour cream and noodles when ready to serve.
What if I don’t have egg noodles? What’s a good substitute?
Any pasta shape works well! Penne, fusilli, or even wide pappardelle noodles make excellent alternatives and soak up the sauce nicely.
Can I add vegetables to this dish?
Yes! Throwing in some diced bell peppers, carrots, or peas towards the end of cooking can add extra color, nutrients, and texture, making your Crockpot Meatball Stroganoff Recipe even more vibrant.
Final Thoughts
This Crockpot Meatball Stroganoff Recipe is one of those magical dishes that combines ease and comfort in the best possible way. With minimal prep and maximum flavor, it’s a go-to recipe that will have you coming back again and again. So grab your slow cooker, gather these simple ingredients, and treat yourself and your loved ones to a warm, satisfying meal everyone will adore.
Print
Crockpot Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Meatball Stroganoff is a hearty and comforting dish perfect for easy weeknight dinners. Tender frozen meatballs and sliced mushrooms are simmered in a creamy mushroom and onion gravy, slow-cooked to perfection in a crockpot. Served over tender egg noodles with a dollop of sour cream, this recipe combines convenience and rich flavors for a satisfying meal.
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
- 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 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 evenly.
- 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. After cooking, keep the mixture on the WARM setting until you are ready to serve.
- Cook Egg Noodles: Just before serving, bring a large pot of salted water to a boil. Add the egg noodles and cook them for 8 to 10 minutes or according to the package instructions until tender but still firm to the bite. Drain the noodles thoroughly.
- Add Sour Cream: Open the slow cooker lid and stir in the sour cream to the meatball and mushroom mixture, blending well to create a creamy sauce.
- Serve: Spoon the meatball stroganoff over the drained egg noodles on each plate. Optionally, garnish with fresh parsley for added color and flavor.
Notes
- You can substitute fresh mushrooms for the sliced white mushrooms if preferred.
- For a thicker sauce, use less beef broth or cook uncovered for the last 30 minutes on HIGH.
- Add fresh parsley or chives as garnish for enhanced presentation and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a tangier sauce, increase the sour cream slightly or add a splash of lemon juice.
