If you crave the heartwarming, nostalgic flavors of classic stroganoff but want it with minimal effort, Slow Cooker Meatball Stroganoff is about to become your new weeknight hero. This dish brings together juicy meatballs, a luscious creamy mushroom sauce, and tender egg noodles, all bubbling together in your slow cooker. By the time dinner is ready, you’ll have a meal that feels like a cozy hug on a plate. Whether you’re feeding your family or looking for comforting leftovers, Slow Cooker Meatball Stroganoff delivers maximum flavor with almost zero fuss.
Ingredients You’ll Need
The beauty of this recipe is how a handful of everyday ingredients transform into something truly special. Each element brings a little magic—whether it’s creaminess, umami, or the perfect noodle to soak up all that delicious sauce.
- Dry onion soup mix: Adds savory depth and a touch of oniony sweetness with no chopping required.
- Beef broth or stock: Infuses richness and helps create a perfectly seasoned sauce base.
- Cream of mushroom soup: The foundation for the signature creamy sauce everyone loves in stroganoff.
- Garlic: A couple cloves of minced garlic make the flavors pop and bring a little zing to the sauce.
- Frozen meatballs (beef, turkey, chicken, or veggie): Saves loads of time while still giving you that tender, hearty bite.
- Fresh mushrooms: Sliced mushrooms add earthiness and texture, soaking up the sauce beautifully.
- Sour cream: The secret to ultimate silkiness and tang in the stroganoff sauce.
- Wide egg noodles: Essential for catching every drop of the creamy gravy and providing that classic stroganoff feel.
- Parsley (optional): A fresh and vibrant garnish that wakes up all the flavors just before serving.
How to Make Slow Cooker Meatball Stroganoff
Step 1: Prep the Slow Cooker
Start by giving your slow cooker a quick spray with non-stick spray. This simple step will make cleanup a breeze and ensure none of that scrumptious sauce sticks to the sides.
Step 2: Mix Up the Flavorful Base
In the basin of your slow cooker, combine the dry onion soup mix, beef broth, cream of mushroom soup, and minced garlic. Give everything a good stir—this blend will be the backbone of that rich, savory sauce that defines every great Slow Cooker Meatball Stroganoff.
Step 3: Add Meatballs and Mushrooms
Pour the frozen meatballs and sliced mushrooms right into the slow cooker. Stir gently to coat the meatballs with that creamy, garlicky, mushroomy mixture. Don’t worry if it looks thin—hours of slow simmering work wonders.
Step 4: Let the Slow Cooker Work Its Magic
Cover and cook on LOW for 4 to 6 hours. The sauce will thicken, the flavors will meld, and the meatballs will become melt-in-your-mouth tender. If you sneak a peek during cooking, you’ll smell pure comfort filling the kitchen.
Step 5: Finish With Sour Cream
Right before serving, stir in the sour cream. This is when Slow Cooker Meatball Stroganoff turns luxuriously creamy, giving you that signature tang.
Step 6: Cook the Egg Noodles
While the slow cooker finishes up, boil and drain your egg noodles. Once they’re tender, gently toss them into the stroganoff sauce, letting them soak up all that deliciousness.
Step 7: Garnish and Serve
Finish with a sprinkle of fresh parsley if you like. Serve it up hot and get ready for some serious smiles at the table!
How to Serve Slow Cooker Meatball Stroganoff
Garnishes
A little fresh chopped parsley is classic, lending not just a pop of color but bright, fresh flavor to contrast the rich sauce. If you love an extra layer of flavor, a dusting of paprika or a few cracks of black pepper add a subtle kick.
Side Dishes
Slow Cooker Meatball Stroganoff is a meal all on its own, but you can round it out with some tender green beans, garlic bread, or a crisp green salad. These sides provide freshness and crunch to balance all that creamy, savory goodness.
Creative Ways to Present
For something a little fun, try serving your stroganoff in shallow bowls over a bed of egg noodles, then top with an extra swirl of sour cream or a sprinkle of green onions. If you’re feeling fancy, individual ramekins or mini casseroles turn this comfort food into a dinner party star.
Make Ahead and Storage
Storing Leftovers
Leftovers of Slow Cooker Meatball Stroganoff keep beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, making the next-day meal almost more irresistible than the first.
Freezing
To freeze, let the stroganoff cool completely and transfer to freezer-safe containers or zip-top bags. While the sauce may separate a bit after thawing, a good stir brings everything back to creamy perfection. It’ll keep in the freezer for up to three months.
Reheating
Reheat on the stovetop or in the microwave—just add a splash of beef broth, stock, or a little extra sour cream to keep things lusciously creamy. Stir gently so the noodles stay tender and the sauce stays silky.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! If you have a batch of homemade meatballs (or even leftover ones), just swap them in. You can use beef, turkey, chicken, or even your favorite meatless recipe. Just make sure they’re fully cooked before adding them to the slow cooker.
Can I skip the mushrooms?
If mushrooms aren’t your thing, feel free to leave them out. The sauce will still be creamy and comforting, and you can even add a handful of cooked peas or sautéed spinach for color and nutrition.
What type of noodles work best?
Wide egg noodles are my personal favorite because their soft, wavy shape hugs the sauce, but any pasta shape you love will do the trick—try rotini, fettuccine, or even mashed potatoes or rice for a fun twist.
Can I double this recipe?
Yes! If you’re feeding a crowd or hungry teenagers, just double all the ingredients and cook in a larger slow cooker. The cooking time remains about the same, but be sure everything can fit in your slow cooker without overflowing.
Is Slow Cooker Meatball Stroganoff gluten free?
Not quite as written, because the soup mix, cream of mushroom, and noodles often contain gluten. But with gluten-free soup, gluten-free meatballs, and your favorite gluten-free pasta, you can absolutely make a gluten-free version.
Final Thoughts
There’s just something special about gathering around the table to enjoy a big bowl of Slow Cooker Meatball Stroganoff. This recipe is proof that comfort food doesn’t have to be complicated—or take all day in the kitchen. I hope you give it a try soon and share it with someone you love!
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Slow Cooker Meatball Stroganoff Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This slow cooker meatball stroganoff recipe is a delicious and comforting dish that combines tender meatballs, cream of mushroom soup, sour cream, and savory spices cooked to perfection in a crockpot. Served over a bed of wide egg noodles, it’s a hearty and satisfying meal for any occasion.
Ingredients
Dry Onion Soup Mix:
1 ounce
Beef Broth or Stock:
1 cup
Cream of Mushroom Soup:
10.5 ounces
Garlic, minced:
2 cloves
Frozen Meatballs (beef, turkey, chicken, or veggie):
26 ounces
Fresh Mushrooms, sliced:
8 ounces
Sour Cream:
8 ounces
Wide Egg Noodles:
16 ounces
Parsley (optional):
as needed
Instructions
- Spray the slow cooker: Coat a 6-quart slow cooker with non-stick spray.
- Prepare the sauce: In the slow cooker, combine onion soup mix, beef broth, cream of mushroom soup, and minced garlic. Mix well.
- Add meatballs and mushrooms: Place frozen meatballs and sliced mushrooms into the slow cooker, stirring to coat.
- Cook: Cover and cook on LOW for 4-6 hours.
- Finish the sauce: Stir in sour cream before serving.
- Cook noodles: Boil and drain egg noodles, then add them to the slow cooker, gently stirring to combine.
- Serve: Garnish with parsley and enjoy!
Notes
- Leftovers can be refrigerated for up to 3 days.
- Various types of meatballs can be used, including beef, chicken, turkey, or veggie.
- Mushrooms can be omitted if preferred.
- Cooking times may vary based on individual slow cooker models.
Nutrition
- Serving Size: 1 serving
- Calories: 745 kcal
- Sugar: 4g
- Sodium: 978mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0.05g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 177mg
