Slow Cooker Meatball Stroganoff

5 from 1 vote

Slow Cooker Meatball Stroganoff

This Crock Pot meatball stroganoff recipe is a fun, easy twist on the classic comfort food dinner.

Course Dinner

Cuisine American

Keyword beef stroganoff with meatballs in slow cooker, crock pot meatball stroganoff, meatball stroganoff, meatball stroganoff crockpot, slow cooker meatball stroganoff

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 261kcal

Author Blair Lonergan

Ingredients

2 (10.5 ounce) cans condensed cream of mushroom soup (I use Campbells Heart Healthy variety)
¼ cup beef broth
1 tablespoon minced garlic (about 3 large cloves)
2 teaspoons Worcestershire sauce
½ teaspoon ground black pepper
16 ounces sliced fresh mushrooms
1 large (or 2 small) yellow onions, thinly sliced
24 ounces frozen fully-cooked meatballs (you don't need to thaw them first)
¼ cup sour cream, at room temperature
Optional, for serving: 12 ounces egg noodles, cooked according to package directions and drained
Optional garnish: chopped fresh parsley, chives, or thyme; dash of paprika

Instructions

In a medium bowl, whisk together the soup, broth, Worcestershire, garlic, and black pepper. Set aside.
Place the mushrooms and onions in the bottom of a 6-quart slow cooker. Add the frozen meatballs. Pour the soup mixture over top. 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 until it's completely blended into the sauce.
Serve the meatballs and sauce with noodles, if desired. Garnish with chopped fresh herbs and/or a dash of paprika.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. I don't recommend freezing this dish, as the sour cream in the sauce may cause the sauce to separate (or "break") when thawed and reheated.

Nutrition information includes 3 ounces of meatballs with sauce.

Recipe adapted from CampbellsKitchen.com.

Nutrition