Easy Crockpot Meatball Stroganoff for Busy Weeknights
This Crockpot Meatball Stroganoff is a hearty and comforting meal that’s perfect for busy weeknights! Frozen meatballs are slow-cooked in a creamy mushroom sauce and served over egg noodles for a satisfying and easy dinner.
- Prep Time: 15 minutes
- Cook Time: 1-4 hours
- Total Time: 1 hour 15 minutes – 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course, Crockpot
- Method: Slow Cooker, Boil
- Cuisine: American
Ingredients
- 32 ounces frozen meatballs
- 8 ounces white mushrooms, sliced
- 10.5 ounces condensed cream of mushroom soup
- 1 ounce dry French onion soup mix (1 packet)
- 1 ounce dry brown gravy mix (1 packet)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup sour cream
- 12 ounces egg noodles
Instructions
1. Place frozen meatballs, sliced mushrooms, and cream of mushroom soup in the bottom of a slow cooker.
2. Add dry French onion soup mix, dry brown gravy mix, beef broth, Worcestershire sauce, and garlic powder. Stir to combine.
3. Cover the slow cooker and cook on HIGH for 1-2 hours or on LOW for 3-4 hours.
4. Before serving, boil the egg noodles in salted water until tender, then drain.
5. Add sour cream to the crockpot and stir to incorporate into the sauce.
6. Serve meatballs and sauce over the egg noodles. Garnish with fresh parsley if desired.
Notes
Adjust cooking time based on your slow cooker’s temperature.
Use your favorite brand of frozen meatballs.
For a richer flavor, use full-fat sour cream.
Add vegetables like diced onions or bell peppers if desired.
Find it online: https://cookingwithramsay.com/crockpot-meatball-stroganoff/