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Crockpot Meatball Stroganoff

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This Crockpot Meatball Stroganoff is an easy, comforting slow cooker dinner featuring tender meatballs simmered in a rich, savory mushroom gravy. Condensed cream of mushroom soup, French onion soup mix, brown gravy mix, beef broth, and Worcestershire sauce create a flavorful sauce, while sour cream adds the classic creamy stroganoff finish. Serve it over buttery egg noodles for a hearty family meal that is perfect for busy weeknights.

Ingredients

For the Meatball Stroganoff

  • 32 ounces frozen meatballs
  • 8 ounces white mushrooms, sliced
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 packet (1 ounce) Lipton French Onion soup mix
  • 1 packet (1 ounce) brown gravy mix
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 cup sour cream

For Serving

  • 12 ounces egg noodles

Instructions

  1. Add the meatballs and mushrooms: Place the frozen meatballs and sliced mushrooms in a 5- to 6-quart slow cooker.
  2. Make the sauce: In a bowl, whisk together the condensed cream of mushroom soup, French onion soup mix, brown gravy mix, beef broth, Worcestershire sauce, and garlic powder until mostly smooth.
  3. Slow cook: Pour the sauce over the meatballs and mushrooms. Stir gently to coat. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are heated through and the mushrooms are tender. Follow the package instructions for the frozen meatballs and ensure they reach a safe internal temperature.
  4. Cook the egg noodles: Near the end of the cooking time, bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender, then drain.
  5. Add the sour cream: Turn the slow cooker to LOW or WARM. Stir a little of the hot sauce into the sour cream to temper it, then gently stir the sour cream mixture into the stroganoff. Heat for another 5–10 minutes without boiling, until creamy and warmed through.
  6. Serve: Spoon the meatballs and mushroom gravy over the cooked egg noodles. Serve immediately while warm.

Notes

  • Keep the sauce creamy: Add the sour cream at the end and avoid boiling the sauce after adding it, as high heat can cause it to separate.
  • Frozen meatballs: Use fully cooked frozen meatballs and follow the package guidance for reheating. Cooking times vary by slow cooker and meatball size.
  • Adjust the thickness: If the sauce is too thick, add a splash of beef broth. If it is too thin, leave the lid slightly ajar for a short time before adding the sour cream.
  • Cook noodles separately: Boil the egg noodles just before serving so they do not absorb too much sauce or become mushy.
  • Reduce sodium if needed: The soup mixes, gravy mix, and condensed soup can be salty. Use low-sodium beef broth and taste before adding extra salt.
  • Substitutions: Wide egg noodles work well, but mashed potatoes or rice can also be served with the meatballs.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Store the noodles separately when possible and reheat the stroganoff gently until steaming hot.
  • Nutrition: Nutritional information is an estimate and varies with the meatballs, soup, gravy mix, and noodles used.

Find it online: https://ayoubrecipe.com/crockpot-meatball-stroganoff/