Meatball Stroganoff is a twist on the classic dish. This comforting dinner is made with frozen meatballs and creamy sour cream gravy and cooked in a slow cooker.
This recipe costs approximately $12.14 to make. The recipe makes six servings for about $2.02 per serving.
If you are looking for comfort food made easy, you have come to the right place! This recipe is a twist on a classic recipe. We took Beef Stroganoff and created a simpler version in the slow cooker.
This recipe uses mushrooms and meatballs with a rich sour cream sauce and then smothered over egg noodles. The egg noodles soak up the sauce perfectly.
We love this Meatball Stroganoff because you can put it in the slow cooker, set it and forget it. It is perfect for making on a busy weeknight when you only have ten minutes to spare to throw dinner together.
After making Sow Cooker Meatball Stroganoff, we know you will be hooked, and it will quickly become a family favorite.
Ingredients & Estimated Cost:
- 8 ounces mushrooms – $1.94
- 1 yellow onion – $0.62
- 32-ounce bag of fully cooked frozen meatballs – $6.24
- 1 cup low-sodium beef stock – $0.33
- 1 Tablespoon Worcestershire sauce – $0.06
- 2 cloves garlic – $0.08
- ½ teaspoon paprika – $0.01
- ½ teaspoon kosher salt – $0.01
- ¼ teaspoon black pepper – $0.02
- 1 cup sour cream – $0.98
- 1 pound egg noodles – $1.43
- 1 teaspoon parsley – $0.42
To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in November 2022.
How To Make Meatball Stroganoff
- First, place the sliced mushrooms and onions in the bottom of the slow cooker.
- Then, add the meatballs on top of the vegetables.
- Next, whisk together the beef stock, Worcestershire sauce, garlic, and spices in a medium bowl.
- Then pour the beef stock mixture over the meatballs.
- Cover the crock pot and cook on low heat for six to eight hours.
- Fifteen minutes prior to serving, remove the lid and stir in the sour cream.
- Boil a large pot of water and add in the egg noodles. Cook per the package directions and then drain the water.
- Finally, serve the sauce and meatballs over the egg noodles and sprinkle minced parsley on top.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
Meatballs: This recipe uses frozen, fully cooked meatballs, but if you prefer to make your own meatballs, you can certainly do that!
Mushrooms: White button mushrooms are traditionally used in stroganoff, but portabella or crimini are great substitutions. Feel free to leave out the mushrooms if you aren’t a fan.
Beef Broth: A low-sodium homemade or store-bought broth can be used. If you cannot find low-sodium broth, then regular is fine. Just leave out the additional salt when making the sauce and add to taste at the end.
Worcestershire Sauce: Worcestershire sauce adds an umami flavor, which builds depth. An equal amount of soy sauce can be substituted, or you can leave out Worcestershire altogether.
Garlic: If you do not have fresh garlic, substitute ½ teaspoon garlic powder.
Egg Noodles: Egg noodles are the most common base for stroganoff, but the meatballs and sauce are also delicious on rice. You can even serve them on potatoes if you’d like.
Sour Cream: The sour cream makes a creamy, flavorful sauce. You can use full-fat or low-fat sour cream. If you like more of the broth flavor, then reduce the sour cream to ½ cup.
STORE: Store the stroganoff in an airtight container and refrigerate it for up to 5 days.
FREEZE: Store the stroganoff in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. The sour cream may separate some when frozen, but it should mix back in fairly well once reheated.
REHEAT: Stroganoff is best reheated in the microwave until the meatballs are heated through.
To make this recipe on the stovetop, melt two tablespoons of butter in a large skillet over medium heat. Add mushrooms and onions, and sauté until soft, 4-5 minutes. Add the meatballs, beef broth, Worcestershire sauce, garlic, and spices and simmer over medium-low heat for 20 minutes. Stir in the sour cream and cook an additional 5 minutes.
Stroganoff sauce is a sour cream sauce made with beef stock, Worcestershire sauce, garlic, and spices.
Get Kids Involved
Ages 2-3: Your little one may enjoy counting the number of meatballs in the slow cooker. They can also add the veggies to the slow cooker.
Ages 4-5: Ask your child to whisk the sauce mixture together before pouring it over the meatballs and vegetables in the slow cooker. They can also help sprinkle parsley over the finished dish.
Ages 6-8: Your child can assist by adding all the ingredients into the slow cooker with your guidance.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
More Slow Cooker Recipes
- Crock Pot Hard Boiled Eggs
- Slow Cooker Creamy Tortellini Soup
- Crockpot Chili and How to Freeze Chili
- Papa’s Gone All Day Stew
- Crockpot Crack Chicken – Cheesy Bacon Ranch Chicken
- Slow Cooker Chicken Gnocchi Soup – an Olive Garden Copycat Recipe
- Crockpot Lasagna Soup
- Slow Cooker Pot Roast
- Crockpot Cranberry Meatballs
- Slow Cooker Pulled Pork
- slow cooker
- cutting board
- chef's knife
- Measuring cups and spoons
- Liquid measuring cup
- large pot
- mixing spoon
- 8 ounces mushrooms sliced
- 1 yellow onion sliced (about 1 cup)
- 32- ounce bag fully cooked frozen meatballs
- 1 cup low-sodium beef stock
- 1 Tablespoon Worcestershire sauce
- 2 cloves garlic minced (about 1 teaspoon)
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup sour cream
- 1 pound egg noodles
- 1 Tablespoon minced parsley optional
ASSEMBLE MEATBALL STROGANOFF:
- Place the sliced mushrooms and onions in the bottom of a slow cooker.
- Add meatballs on top of the vegetables. You do not need to thaw the meatballs.
- Whisk the beef stock, Worcestershire sauce, garlic, and spices in a medium bowl or measuring cup. Pour the mixture over the meatballs.
- Cover the cooker with a lid and cook on LOW heat for 6-8 hours or HIGH for 4-6 hours.
- 15 minutes before serving, remove the lid and stir in the sour cream.
- Continue cooking for 15 minutes to bring the sour cream to temperature.
COOK EGG NOODLES:
- Bring a large pot of water to a boil.
- Add the egg noodles and cook them following the package directions. Drain.
- Serve the sauce and meatballs on top of egg noodles.
- Sprinkle minced parsley over the top, if desired.