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Slow Cooker Meatball Stroganoff

Posted on February 23, 2026 by Admin

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


🍝 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)

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.

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.

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?

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