Crockpot Meatball Stroganoff

Recipe by Daily Disher

Crockpot Meatball Stroganoff combines frozen meatballs, mushrooms, and a rich sour cream sauce that cooks hands-free for the ultimate comfort meal.

Course: Main

Cuisine: American

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

1 pound frozen meatballs

2 cups beef broth

1 cup sliced mushrooms

1 cup sour cream

1 packet onion soup mix

8 ounces egg noodles

2 tablespoons all-purpose flour

to taste Salt and pepper

Place frozen meatballs, beef broth, sliced mushrooms, and onion soup mix into the crockpot, ensuring everything is well mixed.

Cover the crockpot and cook on low for about four hours, allowing the flavors to meld together.

With about twenty minutes remaining, cook the egg noodles according to the package instructions until al dente.

In a bowl, blend sour cream with flour until smooth, then add this mixture to the crockpot, stirring until incorporated.

Once stirred in, allow the stroganoff to thicken by cooking for additional ten minutes.

Season the meatball stroganoff with salt and pepper to taste before serving over cooked egg noodles.

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg