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
Scale
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
