Description
This Crockpot Meatball Stroganoff is creamy, comforting, and perfect for busy weeknights. Frozen or homemade meatballs slowly simmer in a rich sauce, served over egg noodles for a hearty, family-friendly dinner.
Ingredients
1 bag (about 1.5 lbs) frozen meatballs
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream (or Greek yogurt)
1 cup beef broth
1 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
8 oz wide egg noodles
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
Add frozen meatballs, soup, broth, mustard, and seasonings to the crockpot. Stir to combine.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
In the last 15 minutes, stir in sour cream until smooth.
Cook noodles separately and serve stroganoff over them. Garnish with parsley.
Notes
Use Greek yogurt for a tangy twist.
Make it gluten-free by using GF noodles and soup.
Add mushrooms or peas for extra texture.
- Prep Time: 5min
- Cook Time: 6h
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 3g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg