Crock Pot Meatball Stroganoff
Cooked low and slow, this Crock Pot Meatball Stroganoff is made with simple, easy-to-find ingredients and served over mashed potatoes or noodles. The perfect easy weeknight dinner for the family!
A TWIST ON BEEF STROGANOFF
This crock pot recipe is one of my favorites! It is easy to whip up with not a lot of effort involved. Super simple and flavorful and ready to feed the whole family. This is one recipe that we keep on our meal rotation, especially in the cooler months. Everyone loves it and we never end up having leftovers. I will call that a win for this Meatball Stroganoff Recipe! Some of my other favorites include Ground Beef Stroganoff or my Crock Pot Swedish Meatballs.
TIPS FOR MAKING CROCK POT MEATBALL STROGANOFF:
- You can easily double this recipe by using a larger crock pot.
- If you are sensitive to sodium, use low or no sodium beef broth.
- For a quick swap, use canned mushrooms in place of fresh mushrooms in this recipe.
- It’s important to sauté the onions before putting them in the slow cooker so they are nice and soft by the time everything is cooked. it gives them additional flavor as well. Sometimes raw onions don’t get soft enough just cooking them in the slow cooker with everything else.
- The Homestyle or Swedish flavor of meatballs work best for this.
- We usually serve these meatballs over noodles, rice or mashed potatoes.
- For some additional spice you can stir in some paprika or cayenne pepper.
- Heavy cream can be substituted for the sour cream. It won’t be as thick as sour cream but if you don’t like sour cream, this works just fine.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- onion
- sliced mushrooms (optional)
- frozen (fully cooked) meatballs
- beef broth
- tomato paste
- mustard
- sour cream
- cornstarch
- water
- salt and pepper
HOW TO MAKE CROCK POT MEATBALL STROGANOFF:
Heat up the butter in a big pan over medium-high heat add the onions and cook for 2-3 minutes until translucent.
Add the mushrooms and cook for another 4-5 minutes until lightly browned and most of the moisture from the mushrooms has evaporated. .
Meanwhile place the meatballs and mushroom and onion mixture into the crock pot.
In measuring cup or bowl mix together the beef broth, tomato paste and mustard.
Add all ingredients EXCEPT sour cream, cornstarch and water, stir and cook on low for 6 hours or on high for 3 hours.
Once cooked mix the cornstarch with the water until creamy then add in the sour cream and mix until smooth.
Pour mixture into the crock pot and stir.
Cook for another 30 minutes on high until sauce is thick and creamy.
Serve hot over noodles, mashed potatoes or any side dish of your choice. Top with fresh chopped parsley (optional)
HOW TO STORE:
The Crock Pot Meatball Stroganoff Recipe will stay good for up to 4 days covered in your refrigerator. To reheat place in a microwave or pot on the stove. You might need to add a splash of milk. I would recommend not mixing it with the pasta because it will taste better and is easier to warm up when kept separated. The noodles will soak up the sauce and make the dish very thick and heavy.
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Originally published: January 2021
Updated & republished: January 2023
Crock Pot Meatball Stroganoff
Ingredients
- 1 Tablespoon unsalted butter
- 1 medium onion diced
- 16 ounces mushrooms, sliced optional
- 32 ounces frozen (fully cooked) meatballs
- 1 ½ cups beef broth
- 1 Tablespoon tomato paste
- 1 teaspoon mustard
- 1 cup sour cream
- 1 ½ Tablespoons cornstarch
- 2-3 Tablespoons water
- salt and pepper, to taste
- chopped parsley, for garnish (optional)
Instructions
- Heat up the butter in a big pan over medium-high heat then add the onions and cook for 2-3 minutes until translucent.
- Add the mushrooms and cook for another 4-5 minutes until lightly browned and most of the water is dissolved.
- Place the meatballs and mushroom and onion mixture in the slow cooker.
- In measuring cup or bowl mix together the beef broth, tomato past and mustard.
- Add all ingredients EXCEPT sour cream, cornstarch and water to crock pot, stir and cook on low for 6 hours or on high for 3 hours.
- Once cooked mix the cornstarch with the water until creamy then add in sour cream and mix until smooth.
- Pour mixture into the crock pot, stir and cook for another 30 minutes on high until sauce is thick and creamy
- Serve hot over noodles, mashed potatoes or any side dish of your choice. Top with chopped parsley, for garnish (optional).
Notes
- You can easily double this recipe by using a larger crock pot.
- For a quick swap, use canned mushrooms in place of fresh mushrooms in this recipe.
- The Homestyle or Swedish flavor of meatballs work best for this.
- We usually serve these meatballs over noodles, rice or mashed potatoes.
- For some additional spice you can stir in some paprika or cayenne pepper.
- Heavy cream can be substituted for the sour cream.
- The Crock Pot Meatball Stroganoff Recipe will stay good for up to 4 days covered in your refrigerator. To reheat place in a microwave or pot on the stove. You might need to add a splash of milk. I would recommend not mixing it with the pasta because it will taste better and is easier to warm up when kept separated. The noodles will soak up the sauce and make the dish very thick and heavy.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was SO GOOD. WAYYYYY better than the recipes with condensed soup. Great flavor. I might add more beef broth next time so there’s more sauce. The whole family loved it!
Absolutely fantastic! It’s on the menu weekly at our house…and so easy.
Thanks so very much!! So happy you enjoyed this one!!
Excellent!!! I cut the recipe in half, used Aldi Italian meatballs and dijon mustard. I followed the recipe as written. Next time and there will be a next time, I would double the sauce, but not necessarily the onion and mushrooms. Due to time constraints, I cooked it on high for 3 hours.
So glad you enjoyed this one Rose!! It makes me SO happy to hear!