Crockpot Meatball Stroganoff is a simple and delicious dish that makes weeknight dinners feel special. The combination of juicy meatballs, tender mushrooms, and creamy sauce served over egg noodles is sure to please everyone at the table. Plus, since it cooks in a slow cooker, you can set it and forget it until mealtime.
Why Make This Recipe
This recipe is a great choice for busy families or anyone who loves a hands-off cooking approach. With the convenience of a crockpot, you can have a hearty meal ready with minimal effort. It’s perfect for meal prep or potlucks, and using frozen meatballs cuts down on preparation time. The creamy stroganoff sauce adds comfort and richness that your family will love.
How to Make Crockpot Meatball Stroganoff
Ingredients
- 2 lbs fully cooked frozen meatballs
- 8 oz fresh mushrooms, sliced
- 1 medium onion, diced
- 2 cups beef broth
- 1 cup sour cream
- 12 oz wide egg noodles
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional)
- Fresh parsley, chopped (for garnish)
Directions
- Lightly grease the inside of a 5–6 quart slow cooker with nonstick cooking spray.
- Add the frozen fully cooked meatballs, sliced mushrooms, and diced onion to the crockpot.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, paprika, black pepper, and salt.
- Pour the seasoned broth mixture over the meatballs and vegetables. Stir gently to combine.
- Cover the slow cooker with its lid and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are thoroughly heated and the mushrooms are tender.
- About 20 minutes before serving, bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package instructions until tender. Drain well and set aside.
- If you prefer a thicker sauce, mix the cornstarch with cold water until smooth. Stir the mixture into the crockpot, cover, and cook on HIGH for 10–15 minutes until slightly thickened.
- Turn the slow cooker to LOW or WARM. In a separate bowl, mix the sour cream with a few spoonfuls of warm sauce to temper it.
- Gently stir the sour cream mixture into the crockpot until the sauce becomes smooth and creamy. Avoid boiling after adding sour cream to prevent curdling.
- Add the cooked egg noodles directly to the crockpot and gently toss until evenly coated with the creamy stroganoff sauce.
- Allow everything to warm together for 5 minutes, adding a splash of beef broth if the sauce becomes too thick.
- Sprinkle with freshly chopped parsley and serve warm.
How to Serve Crockpot Meatball Stroganoff
Serve your Crockpot Meatball Stroganoff warm, garnished with fresh parsley. This dish pairs well with a simple side salad or crusty bread to soak up the delicious sauce.
How to Store Crockpot Meatball Stroganoff
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop. If the sauce thickens too much during storage, add a splash of beef broth when reheating.
Tips to Make Crockpot Meatball Stroganoff
- Use different types of meatballs, like turkey or chicken, for a lighter version.
- For added flavor, toss in other vegetables like peas or bell peppers.
- Make sure to temper the sour cream before adding it to the crockpot to keep the sauce smooth.
- Adjust the seasoning to your taste; add more salt or paprika if you prefer.
Variation
You can switch out the egg noodles for whole wheat noodles or gluten-free pasta for a healthier option. You can also substitute the beef broth with vegetable broth for a vegetarian version, using meatless meatballs if desired.
FAQs
1. Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. Just make sure they are fully cooked before adding them to the crockpot.
2. How can I make this recipe ahead of time?
You can prepare the ingredients the night before and store them in the fridge. In the morning, just add them to the crockpot and set it to cook.
3. What can I do if my sauce is too thin?
If your sauce is too thin, you can mix cornstarch with cold water to create a slurry and stir it into the sauce before cooking on HIGH for a bit longer.
Crockpot Meatball Stroganoff
Ingredients
Method
- Lightly grease the inside of a 5–6 quart slow cooker with nonstick cooking spray.
- Add the frozen fully cooked meatballs, sliced mushrooms, and diced onion to the crockpot.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, paprika, black pepper, and salt.
- Pour the seasoned broth mixture over the meatballs and vegetables. Stir gently to combine.
- Cover the slow cooker with its lid and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are thoroughly heated and the mushrooms are tender.
- About 20 minutes before serving, bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package instructions until tender. Drain well and set aside.
- If you prefer a thicker sauce, mix the cornstarch with cold water until smooth. Stir the mixture into the crockpot, cover, and cook on HIGH for 10–15 minutes until slightly thickened.
- Turn the slow cooker to LOW or WARM. In a separate bowl, mix the sour cream with a few spoonfuls of warm sauce to temper it.
- Gently stir the sour cream mixture into the crockpot until the sauce becomes smooth and creamy. Avoid boiling after adding sour cream to prevent curdling.
- Add the cooked egg noodles directly to the crockpot and gently toss until evenly coated with the creamy stroganoff sauce.
- Allow everything to warm together for 5 minutes, adding a splash of beef broth if the sauce becomes too thick.
- Sprinkle with freshly chopped parsley and serve warm.
