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Inside of the slow cooker showing the recipe that has been cooked.
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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. 
Course Crockpot, Dinner
Cuisine American
Keyword crockpot meatball stroganoff, stroganoff with frozen meatballs
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Author Jessica - Together as Family

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

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