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
