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
Scale
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.
