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This Slow Cooker Meatball Stroganoff recipe is the perfect comfort food and a delicious dinner idea for the entire family. Juicy meatballs (easy frozen meatballs) cook in a creamy stroganoff sauce in the crockpot with tons of creamy and savory flavor.
For more variations of the classic dish be sure and try my Easy Ground Beef Stroganoff (hundreds of 5 star reviews!) and this Ground Turkey Stroganoff.
Crock Pot Meatball Stroganoff Recipe
This recipe for easy slow cooker meatball stroganoff is an easy twist to a classic stroganoff recipe complete with all the classic ingredients like a rich sour cream sauce, tender meatballs, and egg noodles.
If your’e looking for a comforting dinner that has simple prep and something the entire family will love – this it it! The stroganoff meatballs are delicious served over some Cream Cheese Mashed Potatoes or cook up some egg noodles or pasta of choice for serving. My whole family prefers egg noodles when eating this for dinner.
Simple Ingredients Needed For This Easy Meatball Stroganoff Recipe
- Frozen Homestyle Meatballs : I actually prefer the Great Value brand of homestyle meatballs because they are smaller in size and keep their size and shape even after a longer cook time in the slow cooker. Plus they taste good too! Use the fully-cooked meatballs that say ‘homestyle’ on the front of the packaging. You could also use turkey meatballs if that’s your preference but I would not use the Italian style meatballs has they have seasonings that would not pair well with the savory flavors we’re trying to create in this recipe.
- Sweet Onion : Any onion variety can be used but I think the sweet onion pairs nicely with the other rich & savory ingredients.
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed. Or you can use the equivalent to 2 garlic cloves if using chopped garlic from a jar or garlic paste.
- Beef Broth : Use salted beef broth or reduced-sodium beef broth depending on your salt preference. Remember that the longer cook time in the crockpot does tend to mute the flavors slightly.
- Worcestershire Sauce
- Dijon Mustard
- Paprika
- Kosher Salt & Black Pepper
- Sour Cream : For the best creamy and velvety texture use full-fat sour cream.
- Cornstarch
- Sliced Fresh Mushrooms : These are optional. I never add them because my entire family dislikes mushrooms, but if you are a fan of mushrooms add them if you love them! Make sure they are thinly sliced or chopped, and use fresh mushrooms for the best results.
- Chopped Fresh Parsley & Egg Noodles
How To Make It (Printable Recipe Card)
- Place the frozen meatballs into the crockpot. Add the finely diced sweet onion and garlic cloves over top the meatballs.
- In a mixing bowl, whisk together the beef broth, Worcestershire sauce, dijon mustard, paprika, salt and pepper until well combined. Pour over the meatballs making sure to cover all the meatballs as best as possible in the sauce.
- Cover and cook on LOW heat for 5-6 hours. If you’re adding mushrooms, add them into the crockpot 1 hour before the cook time is done to ensure that they are tender but not overdone.
- When cook time is done, mix together the sour cream and cornstarch in a small bowl. Pour about 1 cup of the hot liquid broth from the crockpot into the sour cream mixture and mix well. Then pour the mixture back into the crockpot and toss the meatballs in the sauce until well coated and the sauce is thickened. You may need to let it cook for an additional 15-20 minutes until thickened (depending on how thick you want the sauce).
- Sprinkle with chopped fresh parsley and serve over cooked egg noodles.
Recipe Tips
- To prevent the sour cream from curdling (when added directly to the crockpot), we temper it by stirring some hot liquid from the crockpot into the sour cream before adding it into the slow cooker. This ensures a smooth and creamy sauce.
- Use homestyle frozen meatballs rather than Italian style meatballs in this recipe. The Italian meatballs have other seasonings that don’t work as well with the flavors in the stroganoff.
- Depending on your salt preference – use regular salted beef broth or low-sodium beef broth. The slow cooker tends to mute flavors over the longer cook time so I recommend using regular salt beef broth along with the 1/2 teaspoon kosher salt called for in the recipe.
How To Store Leftover Crockpot Meatball Stroganoff
Allow the stroganoff to cool down closer to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days. Reheat individual portions inside the microwave until heated through. You can store the meatball mixture and the egg noodles separately, or mix them and store them combined.
More Slow Cooker Recipes Your Family Will Love
- Crockpot Greek Chicken Gyros – I make these at least twice per month at my house! So yummy and full of simple flavor.
- Easy Crockpot Salsa Chicken – Make tacos, quesadillas, nachos, burrito bowls, or burritos with this yummy salsa chicken.
- Crockpot Southwest Chicken Burrito Bowls
- Slow Cooker Lasagna
- Crockpot Beef and Broccoli
- Crockpot Teriyaki Chicken – Serve over white rice and garnish with green onions and sesame seeds.
Try These Other Frozen Meatball Recipes
- Slow Cooker Asian Sesame Meatballs
- Easy Swedish Meatballs
- Slow Cooker Salisbury Steak Meatballs
- Crockpot Jelly Meatballs
- Slow Cooker Spaghetti & Meatballs
- Crockpot Mississippi Meatballs
- Slow Cooker Sweet and Sour Meatballs
Crockpot Meatball Stroganoff
This Slow Cooker Meatball Stroganoff recipe is the perfect comfort food and a delicious dinner idea for the entire family. Juicy meatballs (easy frozen meatballs) cook in a creamy stroganoff sauce in the crockpot with tons of creamy and savory flavor.
Ingredients
- 1 bag (32 oz) frozen homestyle meatballs
- 1 sweet onion finely diced
- 2 cloves garlic (minced, pressed, chopped, or paste)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup thinly sliced fresh mushrooms (optional)
- 1 cup sour cream
- 3 tablespoons cornstarch
For Serving
- cooked egg noodles
- fresh chopped parsley
Instructions
- Place the frozen meatballs into the crockpot. Add the finely diced sweet onion and garlic cloves over top the meatballs.1 bag (32 oz) frozen homestyle meatballs, 1 sweet onion, 2 cloves garlic
- In a mixing bowl, whisk together the beef broth, Worcestershire sauce, dijon mustard, paprika, salt and pepper until well combined. Pour over the meatballs making sure to cover all the meatballs as best as possible in the sauce.2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dijon mustard, 1 teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Cover and cook on LOW heat for 5-6 hours.* If you're adding mushrooms, add them into the crockpot 1 hour before the cook time is done to ensure that they are tender but not overdone.1 cup thinly sliced fresh mushrooms
- When cook time is done, mix together the sour cream and cornstarch in a small bowl. Pour about 1 cup of the hot liquid broth from the crockpot into the sour cream mixture and mix well. Then pour the mixture back into the crockpot and toss the meatballs in the sauce until well coated and the sauce is thickened.* You may need to let it cook for an additional 15-20 minutes until thickened (depending on how thick you want the sauce).1 cup sour cream, 3 tablespoons cornstarch
- Sprinkle with chopped fresh parsley and serve over cooked egg noodles.cooked egg noodles, fresh chopped parsley
Video
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Easy and delicious