Slow Cooker Meatball Stroganoff

Here’s a simple and comforting Slow Cooker Meatball Stroganoff recipe—a creamy, savory dish perfect over egg noodles or rice:

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🍝 Slow Cooker Meatball Stroganoff

Ingredients (Serves 4–6)

For the meatballs:

• 1 lb (≈450 g) ground beef or a mix of beef & pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan (optional)
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce

For the stroganoff sauce:

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp Dijon mustard (optional)
• 8 oz (225 g) mushrooms, sliced
• 1 cup sour cream
• 1–2 tbsp flour or cornstarch (to thicken, optional)
• Salt & pepper to taste

To serve:

• Cooked egg noodles, rice, or mashed potatoes
• Fresh parsley, chopped (optional garnish)

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Steps

1. Prepare the Meatballs
   • In a bowl, mix all meatball ingredients until combined.
   • Form into small 1–1.5 inch meatballs.
2. Layer in Slow Cooker
   • Place sliced onions and mushrooms at the bottom of the slow cooker.
   • Add meatballs on top.
3. Add Sauce Ingredients
   • In a small bowl, mix beef broth, tomato paste, paprika, and Dijon mustard.
   • Pour over meatballs.
   • Season with salt and pepper.
4. Cook
   • Cover and cook on low 6–7 hours or high 3–4 hours, until meatballs are cooked through and flavors meld.
5. Finish with Sour Cream
   • About 15 min before serving, stir in sour cream (and flour/cornstarch if you want a thicker sauce).
   • Cook on low until heated through; do not boil after adding sour cream to prevent curdling.
6. Serve
   • Spoon meatballs and sauce over cooked egg noodles, rice, or mashed potatoes.
   • Garnish with fresh parsley if desired.

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Tips

• For extra flavor, brown meatballs in a skillet before adding to the slow cooker.
• Mushrooms can be substituted with bell peppers or omitted if you prefer.
• Leftovers store well in the fridge for 3–4 days and taste even better the next day.

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If you want, I can also give a faster stove-top version that gets the same creamy stroganoff flavor in under 30 minutes.

Do you want me to make that version?