4-Ingredient Slow Cooker Meatball Stroganoff
Cozy up with this easy 4-ingredient slow cooker meatball stroganoff. Tender meatballs, creamy mushroom sauce, and perfectly cooked egg noodles make the ultimate comfort food for chilly nights.
- Prep Time: 5 minutes
- Cook Time: 4 hours (LOW) or 2.5 hours (HIGH)
- Total Time: 4 hours 10 minutes
- Yield: Serves 6
- Category: Dinner, Slow Cooker
- Method: Slow Cooker
- Cuisine: American, Midwest Comfort Food
Ingredients
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
Instructions
Place frozen meatballs in the bottom of a 5- to 6-quart slow cooker in an even layer.
In a medium bowl, whisk together cream of mushroom soup and 1 cup of water until smooth.
Pour soup mixture over meatballs and gently stir to coat. Cover with lid.
Cook on LOW for 4–5 hours or on HIGH for 2–3 hours until heated through.
About 20 minutes before serving, boil egg noodles in salted water until al dente (7–9 minutes). Drain.
Turn slow cooker to LOW (if on HIGH) and stir in sour cream until fully blended. Cover and let warm for 5 minutes.
Add drained noodles to the slow cooker. Gently fold into the sauce and meatballs.
Let sit on WARM for 5–10 minutes. Taste and season with salt and pepper. Serve hot.
Notes
Brown the meatballs first for extra flavor.
Add more water for a looser sauce.
Swap in Greek yogurt for part of the sour cream for a tangier taste.
Stretch the recipe with extra noodles and a splash more water.
Great for potlucks—keep on WARM and stir occasionally with added liquid to maintain creaminess.
Optional garnishes: black pepper, paprika, dried parsley, or fresh herbs.
