4-Ingredient Slow Cooker Meatball Stroganoff

Why You’ll Love This Recipe

I love how simple this recipe is while still feeling indulgent. Everything cooks together in one pot, which means minimal cleanup and maximum comfort. The sauce is creamy, glossy, and rich, clinging perfectly to tender meatballs and soft egg noodles. It’s ideal for busy nights, potlucks, or whenever I need a meal that feels like a warm hug in a bowl.

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds frozen fully cooked beef or pork-beef meatballs
2 (10.5-ounce) cans condensed cream of mushroom soup
2 cups sour cream
12 ounces wide egg noodles, uncooked

Directions

1. Prepare the Meatballs
I place the frozen meatballs in the bottom of a 5- to 6-quart slow cooker, spreading them evenly.

2. Make the Sauce Base
In a medium bowl, I whisk together the condensed cream of mushroom soup and 1 cup of water until smooth. I pour this over the meatballs and stir gently to coat them. Then I cover the slow cooker.

3. Cook the Meatballs
I cook the meatballs on LOW for 4–5 hours, or on HIGH for 2–3 hours, until heated through and bubbling. This slow, gentle cooking thickens the sauce and allows the flavors to meld.

4. Prepare the Noodles
About 20 minutes before serving, I boil the egg noodles in salted water until just al dente, then drain them.

5. Finish the Sauce
I turn the slow cooker to LOW and stir in the sour cream, blending until creamy and silky. I cover and let it warm for about 5 minutes, careful not to let it boil.

6. Combine Noodles and Meatballs
I add the drained noodles into the slow cooker and gently fold everything together until the noodles are coated and the meatballs are nestled throughout. I let it sit on WARM for 5–10 minutes so the noodles absorb some sauce before serving. I finish with a pinch of salt, black pepper, or parsley if desired.

Servings and timing

Servings: 6
Preparation time: 10 minutes
Cooking time: 2–5 hours (depending on slow cooker setting)
Total time: 2 hours 10 minutes–5 hours 10 minutes

Variations

I sometimes brown the frozen meatballs first in a skillet for extra depth of flavor. If I want a looser sauce, I whisk in an extra 1/4 to 1/2 cup water. For tang, I swap half of the sour cream with plain Greek yogurt at the end. To stretch the recipe, I cook extra noodles and add a splash more water. I also add pantry staples like paprika, black pepper, or dried parsley to individual bowls for extra flavor.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet or microwave, adding a splash of water or milk if the sauce has thickened. The slow cooker on WARM also works for keeping the dish ready for a potluck, stirring every 30 minutes to keep the noodles coated.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, homemade meatballs work perfectly. I just ensure they are fully cooked before adding them to the slow cooker.

Can I make this ahead of time?

Absolutely. I prepare it in the slow cooker and keep it on WARM for a few hours, or refrigerate and reheat gently later.

Can I use a different type of noodles?

Yes, any wide noodles, egg noodles, or even pasta like penne can work. I just adjust cooking time accordingly.

Can I freeze leftovers?

Yes, I freeze the stroganoff in portions without the noodles and add fresh noodles when reheating.

How do I prevent the sour cream from curdling?

I make sure to stir the sour cream in at LOW heat and never let the mixture boil after adding it.

Conclusion

This 4-ingredient slow cooker meatball stroganoff is my go-to comfort food on cold days. It’s creamy, rich, and satisfying while being incredibly simple to prepare. With minimal ingredients and effort, I can serve a meal that feels indulgent, cozy, and perfect for feeding family or friends.

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