Slow Cooker Meatball Stroganoff
  1. In a medium bowl, whisk together the soup, broth, Worcestershire, garlic, and black pepper. Set aside.

  2. Place the mushrooms and onions in the bottom of a 6-quart slow cooker. Add the frozen meatballs. Pour the soup mixture over top.

  3. Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.

  4. Stir the sour cream into the slow cooker until it's completely blended into the sauce.

  5. Serve the meatballs and sauce with noodles, if desired. Garnish with chopped fresh herbs and/or a dash of paprika.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 4h

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