Description
Slow Cooker Meatball Stroganoff is a comforting and delectable dish where tender meatballs simmer in a creamy mushroom sauce with onions, all cooked to perfection in a slow cooker.
Ingredients
- 2 (10.5 oz) cans cream 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)
- ¼ cup sour cream
- 12 oz medium egg noodles, cooked and drained
- 1 tbsp chopped fresh parsley (optional)
Instructions
1. In a medium bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, minced garlic, and black pepper until well blended.
2. 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.
3. Put the lid on the slow cooker and cook on low heat for 4-6 hours, or high heat for 2-3 hours.
4. Once the cooking time is complete, stir the sour cream into the slow cooker until it’s incorporated into the sauce.
5. Serve the meatballs and sauce over cooked noodles, garnishing with fresh parsley if you like.
Notes
Use frozen meatballs straight from the freezer—no need to thaw.
You can substitute Greek yogurt for sour cream for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with noodles
- Calories: 20
- Sugar: 1g
- Sodium: 113mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.03g
- Protein: 0.3g
- Cholesterol: 4mg