Slow Cooker Meatball Stroganoff

5 from 3 votes

Slow Cooker Meatball Stroganoff

This Slow Cooker Meatball Stroganoff is creamy, full of flavor, and filling. It’s made with Worcestershire, soy sauce, seasoning, and beef broth. Once cooked, you can serve this delicious saucy dish over egg noodles.

Prep Time5

Cook Time3

Total Time3 5

Course: Main

Cuisine: American

Servings: people

Author: Brianna May

Equipment

Ingredients

30 ounces frozen meatballs*
8 ounces sliced white or baby bella mushrooms
1 large yellow onion, sliced thinly
7-8 cloves garlic, minced
2 Tablespoons dijon mustard
1 Tablespoon EACH Worcestershire sauce & soy sauce
2 teaspoons dried thyme
1 teaspoon EACH smoked paprika & onion powder
1/2 teaspoons Morton kosher salt & freshly ground black pepper
2 cups beef broth or stock
1 1/2 Tablespoons cornstarch
1 1/4 cup sour cream
12 ounces egg noodles, optional for serving

Instructions

Add the meatballs, mushrooms, onion, garlic, mustard, Worcestershire, soy, thyme, paprika, onion powder, salt, pepper, and broth to the slow cooker. Cook on HIGH for 3 hours or LOW for 6 hours.
30 ounces frozen meatballs*, 8 ounces sliced white or baby bella mushrooms, 1 large yellow onion, sliced thinly, 7-8 cloves garlic, minced, 2 Tablespoons dijon mustard, 1 Tablespoon EACH Worcestershire sauce & soy sauce, 2 teaspoons dried thyme, 1 teaspoon EACH smoked paprika & onion powder, 1/2 teaspoons Morton kosher salt & freshly ground black pepper, 2 cups beef broth or stock
Whisk together the cornstarch and about 1/4 cup of the broth from the slow cooker.
1 1/2 Tablespoons cornstarch
Stir the cornstarch mixture into the slow cooker. Cook for an additional 30 minutes on HIGH or 1 hour on LOW. The sauce should thicken up slightly.
While the sauce thickens, boil the egg noodles if using. Turn the slow cooker off and stir in the pasta and sour cream.
1 1/4 cup sour cream, 12 ounces egg noodles, optional for serving

Notes

Meatballs: For this slow cooker meatball stroganoff, you can use any meatballs you prefer (including vegetarian options). However, it's necessary to select meatballs that taste good since they're the main component of the dish.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Noodles: I recommend using egg noodles for this crock pot meatball stroganoff recipe since they soak up the rich sour cream sauce well. However, you can use any noodles you have on hand. Noodles with a tube shape or ridges are best since they hold more sauce than other varieties.
Use cornstarch. Adding cornstarch (or flour) is key to creating slow cooker meatball stroganoff sauce. Without this ingredient, the sauce will be overly watery.
Create a slurry. If you add dry cornstarch directly into frozen meatball slow cooker recipes, like this stroganoff meatballs dish, you'll end up with a clumpy sauce. You can ensure the cornstarch dissolves correctly by mixing it with water first to create a slurry. Once it’s dissolved in the water, add it to the sauce.
Temper the sour cream. Adding sour cream to the stroganoff sauce while the crock pot is on will lead to a curdled sour cream. You can also avoid curdling the sour cream by adding a spoonful of the hot sauce into the sour cream first and combining. This step will help bring the sour cream’s temperature up. Then, you can mix the tempered sour cream into the stroganoff sauce.

Nutrition