Tired of your instant pot dinners feeling…well, instant? If you’re craving a meal that simmers slowly, and developing deep, rich flavors that warm you from the inside out, this incredibly delicious slow cooker meatball stroganoff recipe is for you.
This dish is all about taking it easy, letting time work its magic, and indulging in a hearty meal that your friends and family will surely love.
Ingredients
To make this comforting slow cooker meatball stroganoff, you’ll need the following 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
How to Make Slow Cooker Meatball Stroganoff
- In a medium bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, minced garlic, and black pepper until well blended.
- Layer the sliced mushrooms and chopped onions in the bottom of a 6-quart slow cooker. Arrange the meatballs on top, then pour the soup mixture over everything.
- Put the lid on the slow cooker and cook on low heat for 4-6 hours, or high heat for 2-3 hours.
- Once the cooking time is complete, stir the sour cream into the slow cooker until it’s incorporated into the sauce.
- Serve the meatballs and sauce over cooked noodles, garnishing with fresh parsley if you like.
What to Serve with Meatball Stroganoff
Meatball stroganoff is a hearty and comforting dish, but it can be even better when paired with the right sides:
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- Garlic Bread: The buttery, garlicky goodness of garlic bread is a classic pairing for any saucy dish like stroganoff. It’s perfect for sopping up the extra sauce and adds a nice crunch.
- Roasted Vegetables: Roasted vegetables like broccoli, Brussels sprouts, or asparagus provide a healthy and flavorful counterpoint to the richness of the stroganoff. The caramelization from roasting adds depth of flavor.
- Simple Salad: A fresh salad with a light vinaigrette dressing can help balance the heaviness of the stroganoff and cleanse your palate. Choose crisp greens like romaine or spinach and add your favorite vegetables.
- Rice Pilaf: Rice pilaf soaks up the stroganoff sauce beautifully. The fluffy texture and subtle flavors complement the meatball and mushroom flavors.
- Sautéed Green Beans: Sautéed green beans with a bit of garlic and lemon juice offer a vibrant and fresh side dish. Their bright green color and crisp texture contrast nicely with the creamy stroganoff.
Additional Tips
Here are some handy tips and recipe variations for this crockpot meatball stroganoff:
- Meatballs: Use your family’s favorite plain frozen meatballs (bite-sized, turkey, homestyle, or beef). Avoid “Italian” meatballs as their herbs and spices don’t pair well with this dish.
- Soup: For a lighter option, try Campbell’s Healthy Request cream of mushroom soup.
- Sour Cream: Light sour cream can be substituted, but regular sour cream provides a thicker, creamier texture.
- Parsley: Don’t skip the parsley garnish! It adds a fresh, bright flavor that complements the dish.
This slow-cooked meatball stroganoff is guaranteed to be a crowd-pleaser that will have everyone coming back for seconds (and thirds!). Rediscover the joy of slow-cooked meals—after all, good things come to those who wait, and this meatball stroganoff is well worth the wait.
Slow Cooker Meatball Stroganoff
Equipment
- 1 6-quart slow cooker
- 1 Medium bowl
- Measuring cups and spoons
Ingredients
- 2 10.5 oz cans each of mushroom soup (not diluted)
- ¼ cup beef broth
- 3 tbsps Worcestershire sauce
- 1 tbsp minced or grated garlic
- ½ tsp ground black pepper
- 16 oz sliced white mushrooms
- 1 large or 2 small onions (sliced)
- 24 oz frozen fully-cooked meatballs (do not thaw them)
- ¼ cup sour cream
- 12 oz medium egg noodles (cooked and drained)
- 1 tbsp chopped fresh parsley optional
Instructions
- In a medium bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, minced garlic, and black pepper until well blended.
- Layer the sliced mushrooms and chopped onions in the bottom of a 6-quart slow cooker. Arrange the meatballs on top, then pour the soup mixture over everything.
- Put the lid on the slow cooker and cook on low heat for 4-6 hours, or high heat for 2-3 hours.
- Once the cooking time is complete, stir the sour cream into the slow cooker until it’s incorporated into the sauce.
- Serve the meatballs and sauce over cooked noodles, garnishing with fresh parsley if you like.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.