Slow Cooker Meatball Stroganoff

Ingredients

• 1 oz dry onion soup mix (1 packet)
• 1 cup beef broth (or beef stock)
• 10.5 oz cream of mushroom soup (1 can)
• 2 garlic (minced)
• 26 oz frozen meatballs (beef, turkey, chicken, or veggie)
• 8 oz fresh mushrooms (sliced)
• 8 oz sour cream (added at the end)
• 16 oz wide egg noodles (boiled and drained)
• parsley (optional garnish)

Steps

1. 1

   Spray a 6-quart slow cooker with non-stick spray to prevent sticking.

2. 2

   To the basin of the slow cooker, add in the dry onion soup mix, beef broth, cream of mushroom soup, and minced garlic. Stir well to combine the liquid base.

3. 3

   Pour in the frozen meatballs and sliced mushrooms. Stir until all ingredients are evenly coated in the soup mixture.

4. 4

   Cover the slow cooker and cook on LOW for 4-6 hours (or on HIGH for 2-3 hours, monitoring to ensure meatballs do not overcook).

5. 5

   While the meatballs are finishing, bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions, then drain.

6. 6

   Once the slow cooker time is complete, uncover and stir in the sour cream until the sauce is smooth and creamy.

7. 7

   Toss the cooked egg noodles into the slow cooker and stir gently to combine everything.

8. 8

   Garnish with fresh parsley if desired and serve immediately.

Notes

Variations: Add a dash of Worcestershire sauce to the liquid base for extra depth. For a lighter version, use chicken meatballs and light sour cream. Storage: Store leftovers in an airtight container in the fridge for 3-4 days. To freeze, cool completely and store in a freezer bag for up to 3 months; thaw in the fridge overnight before reheating. Reheating: Reheat on the stove, in the microwave, or back in the crockpot. If the sauce has separated, stir well as it heats through.

Nutrition per serving

• main dish
• slow cooker
• crockpot
• comfort food
• dinner
• meatballs
• pasta