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Crockpot meatball stroganoff – creamy slow-cooked dinner
David Atikson

Crockpot Meatball Stroganoff

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.
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Prep Time 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Method Notes

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

Method
 

  1. Add frozen meatballs, soup, broth, mustard, and seasonings to the crockpot. Stir to combine.
  2. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  3. In the last 15 minutes, stir in sour cream until smooth.
  4. 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.