Crockpot Meatball Stroganoff
This Crockpot Meatball Stroganoff offers a convenient, savory meal that delivers deep, comforting flavors with minimal effort. High-quality beef meatballs are slow-simmered in a rich, creamy mushroom base, creating a tender and velvety dish. Perfect for busy weeknights, this hearty entrée pairs beautifully with warm egg noodles, providing a sophisticated dinner solution that satisfies every appetite.
- Prep Time: 5
- Cook Time: 240
- Total Time: 245
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal-friendly
Ingredients
1 lb frozen beef meatballs
10.5 oz can cream of mushroom soup
1 cup sour cream
1/2 tsp garlic powder
1/4 cup beef broth
8 oz egg noodles
Salt for boiling water
Instructions
Place frozen beef meatballs into the slow cooker basin.
Pour the cream of mushroom soup over the meatballs.
Sprinkle garlic powder evenly over the mixture.
Pour in the beef broth and stir gently to combine.
Cover and cook on low for 4 hours.
In the last few minutes, boil egg noodles in salted water until tender.
Turn off the slow cooker and stir in the sour cream until smooth.
Serve the meatball mixture hot over the cooked egg noodles.
Notes
Ensure you use a high-quality brand of beef-only meatballs to maintain the integrity of the sauce. Stir in the sour cream only after turning off the heat to prevent curdling. Add more beef broth if a thinner sauce consistency is desired.
Find it online: https://kindeat.com/crockpot-meatball-stroganoff-recipe/