This Crockpot Meatball Stroganoff is the kind of weeknight comfort food you’ll find yourself craving over and over again. With tender meatballs simmered in a creamy, savory sauce and served over fluffy egg noodles, every bite feels like a warm hug. The best part? This is truly a fuss-free recipe, perfect for slow cooker fans or anyone who loves throwing together simple ingredients and being rewarded with a rich, family-friendly meal. Get ready to add this to your regular dinner rotation!
Ingredients You’ll Need
One of the best things about this Crockpot Meatball Stroganoff is how effortless the ingredient list is. Each component plays an important role, whether it’s building up savory depth, lending creamy richness, or bringing a pop of color to your plate. Let’s break down what you’ll need:
- Frozen fully cooked meatballs: An incredible time-saver, these soak up flavor and make prep a breeze.
- Cream of mushroom soup: Delivers body and that classic stroganoff creaminess.
- Onion soup mix: Adds layers of savory onion flavor with zero chopping required.
- Beef broth: Deepens the overall taste and ensures the sauce doesn’t get too thick in the crockpot.
- Garlic powder: For a subtle kick and extra depth without overpowering the other flavors.
- Black pepper: Balances the rich and creamy elements with a gentle heat.
- Cream cheese (softened and cubed): Makes the sauce luxuriously thick and tangy.
- Sour cream: Swirled in at the end to create stroganoff’s signature silky finish.
- Egg noodles: The perfect partner, ready to soak up every drop of that velvety sauce.
- Chopped fresh parsley (optional): For a fresh pop of color and herby brightness on top.
How to Make Crockpot Meatball Stroganoff
Step 1: Mix Up the Sauce
Start by adding the cream of mushroom soup, onion soup mix, beef broth, garlic powder, and black pepper to your crockpot. Give everything a good stir until you’ve created a smooth, unified base. This flavorful mixture is what’s going to transform the humble meatballs into a swoon-worthy dinner.
Step 2: Add the Meatballs
Next, gently fold in your frozen fully cooked meatballs. Toss them so every bite gets coated in that savory sauce you just created. The beauty of Crockpot Meatball Stroganoff lies in this step: all you have to do now is cover and set your slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, depending on your schedule.
Step 3: Cream Cheese Magic
Thirty minutes before you’re ready to serve, add the cubed cream cheese straight into the crockpot. Give everything a good stir so the cream cheese melts and blends into the sauce, making it ultra-creamy and dreamy.
Step 4: Stir in the Sour Cream
Just before it’s time to eat, stir in the sour cream until the sauce is perfectly smooth and glossy. This step is what transforms your Crockpot Meatball Stroganoff into pure, comforting bliss—the signature tangy richness takes it over the top.
Step 5: Serve and Enjoy
Ladle the hearty meatball stroganoff mixture over freshly cooked egg noodles. Finish with a sprinkle of chopped parsley if you like a fresh, pretty garnish, and dig in while it’s steaming hot!
How to Serve Crockpot Meatball Stroganoff
Garnishes
Fresh parsley is the classic go-to here, adding a pop of green and a whisper of herby freshness to balance the richness. If you want to get fancy, a dusting of freshly cracked black pepper or a pinch of paprika creates beautiful color contrast on top.
Side Dishes
This dish really shines when paired with something light and crisp, like steamed green beans or a simple side salad. The crunch and freshness keep things feeling bright, even with such a creamy, comforting main event.
Creative Ways to Present
Crockpot Meatball Stroganoff is naturally perfect ladled over egg noodles, but you can get playful—try serving it in individual bowls, on a bed of buttery mashed potatoes, or even in a crusty hoagie roll for a fun, hearty sandwich take. Mini cast iron skillets make for an eye-catching dinner party presentation, too!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Meatball Stroganoff stores beautifully. Scoop cooled leftovers into an airtight container and refrigerate for up to three days. The sauce stays lusciously creamy and the flavors only deepen overnight.
Freezing
This stroganoff is freezer-friendly! Store the meatballs and sauce (without noodles) in a freezer-safe container or zip-top bag for up to two months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Gently heat leftovers in a saucepan over medium-low heat, stirring often until warmed through. If the sauce seems a little thick, add a splash of beef broth or milk to bring it back to the perfect creamy consistency. Add freshly cooked egg noodles just before serving for best results.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Homemade meatballs bring incredible flavor and can be a great way to customize this recipe. Just make sure they are fully cooked before adding them to the crockpot, so they hold together beautifully in the sauce.
What can I substitute for cream of mushroom soup?
If you’re not a fan of mushrooms or want a different flavor, try using cream of chicken or cream of celery soup. Both keep the sauce rich and creamy without sacrificing the dish’s character.
Can I use Greek yogurt instead of sour cream?
Yes! Plain Greek yogurt works well as a tangy, protein-rich alternative to sour cream. It will give your Crockpot Meatball Stroganoff the same creamy texture with a slightly lighter finish.
Is this dish gluten-free?
If you use gluten-free meatballs and swap standard egg noodles for gluten-free pasta, this recipe can easily be adapted to suit a gluten-free diet. Double-check your soup and seasoning mixes as well, since some brands contain hidden gluten.
Can I make Crockpot Meatball Stroganoff ahead of time?
Definitely! You can assemble everything in the slow cooker insert (except for the dairy) the night before, refrigerate, then start cooking in the morning. Wait to add cream cheese and sour cream until the last steps for best texture.
Final Thoughts
There’s just something magical about coming home to a bubbling pot of Crockpot Meatball Stroganoff, knowing dinner is taken care of and about to be incredibly delicious. Whether you’re sharing it with family or simply treating yourself, this cozy classic is always a winner. Give it a try—your future self will thank you!
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Crockpot Meatball Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy and comforting flavors of this Crockpot Meatball Stroganoff. Perfect for busy days, this dish is easy to prepare and delivers a satisfying meal for the whole family.
Ingredients
Meatball Stroganoff:
- 1 bag (about 24 ounces) frozen fully cooked meatballs
- 1 can (10.5 ounces) cream of mushroom soup
- 1 packet (1 ounce) onion soup mix
- 1 cup beef broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 8 ounces cream cheese (softened and cubed)
- 1 cup sour cream
- 12 ounces egg noodles (cooked according to package directions)
- Chopped fresh parsley (optional, for garnish)
Instructions
- In a crockpot, combine the cream of mushroom soup, onion soup mix, beef broth, garlic powder, and black pepper. Stir until well mixed. Add the frozen meatballs and gently stir to coat.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, add the cream cheese cubes and stir until melted and well incorporated.
- Just before serving, stir in the sour cream until smooth and creamy.
- Serve the stroganoff mixture over cooked egg noodles and garnish with fresh parsley if desired.
Notes
- You can substitute homemade or fresh meatballs if preferred—just ensure they are fully cooked before adding.
- For a richer sauce, add a splash of heavy cream at the end.
- This dish pairs well with steamed green beans or a simple side salad.
Nutrition
- Serving Size: 1 portion with noodles
- Calories: 530
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 105mg
