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Slow Cooker Meatball Stroganoff

A classic comfort food just got easier! Let your Crock Pot do the work for this easy Slow Cooker Meatball Stroganoff, which only requires about 10 minutes of prep!
Course Dinner
Cuisine American
Keyword Easy Beef Stroganoff, meatball stroganoff, slow cooker meatball stroganoff
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 people
Calories 467kcal
Author Blair Lonergan

Ingredients

  • 2 cans (10.5 ounces each) cream of mushroom soup, NOT diluted
  • ¼ cup beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced or grated garlic
  • ½ teaspoon ground black pepper
  • 16 ounces sliced white mushrooms
  • 1 large (or 2 small) onions, sliced
  • 24 ounces frozen fully-cooked meatballs (you do NOT need to thaw them)
  • ¼ cup sour cream
  • 12 ounces medium egg noodles, cooked and drained
  • 1 tablespoon chopped fresh parsley optional

Instructions

  • Whisk together the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
  • Place the mushrooms and onions into a 6-quart slow cooker. Top with the meatballs. Pour the soup mixture over the beef.
  • Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.
  • Stir the sour cream into the slow cooker.
  • Serve the meatballs and sauce with the noodles. Sprinkle with parsley, if desired.

Notes

Nutrition information includes 3 ounces of meatballs with sauce and noodles.
Recipe adapted from CampbellsKitchen.com.

Nutrition

Serving: 1/8 of the meatballs, sauce and noodles | Calories: 467kcal | Carbohydrates: 41g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 402mg | Potassium: 1077mg | Fiber: 2g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 4.6mg | Calcium: 108mg | Iron: 2.2mg