I love meatballs, and my husband loves beef stroganoff, so everyone is happy when I whip up this Crock Pot Beef Stroganoff Meatballs recipe. I especially like that I can throw it together right before the kids get off the bus in the afternoon, and dinner is waiting for us when we get home from whatever evening activity we have that day.
This recipe calls for mushrooms, but you can omit them if you hate mushrooms as much as my husband does. Usually I keep mushrooms out of my recipes because I love my family more than I love mushrooms, but sometimes I think, “You know what? I’m the one cooking, and the husband and kids can pick out the mushrooms every once in a while.” And on those occasions, I happily accept their discarded mushrooms while rolling my eyes at their groans of disgust.
Oh, we have fun around here!
Crock Pot Beef Stroganoff Meatballs
INGREDIENTS
1 lb frozen beef meatballs
1 16 oz can cream of mushroom soup (or 2 10.5 oz cans if you can’t find the family size at the store)
1 envelope onion soup mix
2/3 cup beef broth
8 oz white mushrooms, sliced
1 cup sour cream
2 TBSP flour (optional)
egg noodles
DIRECTIONS
Place frozen meatballs in slow cooker.
In a medium bowl, combine cream of mushroom soup, onion soup mix, and beef broth, and pour over meatballs.
Gently stir in mushrooms.
Cover and cook on LOW 4 hours.
Stir in sour cream, and if the sauce is too runny, sprinkle in the flour to achieve desired consistency.
Serve over egg noodles prepared to package specifications.
I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make these Crock Pot Beef Stroganoff Meatballs. (affiliate link)
Crock Pot Beef Stroganoff Meatballs
This Crock Pot Beef Stroganoff Meatballs recipe is easy to throw together and makes a deliciously hearty dinner!
Ingredients
- 1 lb frozen beef meatballs
- 1 16 oz can cream of mushroom soup (or 2 10.5 oz cans if you can't find the family size at the store)
- 1 envelope onion soup mix
- 2/3 cup beef broth
- 8 oz white mushrooms, sliced
- 1 cup sour cream
- 2 TBSP flour (optional)
- egg noodles
Instructions
- Place frozen meatballs in slow cooker.
- In a medium bowl, combine cream of mushroom soup, onion soup mix, and beef broth, and pour over meatballs.
- Gently stir in mushrooms.
- Cover and cook on LOW 4 hours.
- Stir in sour cream, and if the sauce is too runny, sprinkle in the flour to achieve desired consistency.
- Serve over egg noodles prepared to package specifications.
I have never seen a 16 oz can of cream of mushroom soup. What brand might you be referring to? Would it be too much to use 2-10.5 oz cans since that is what I have?
2 10.5 oz cans would be fine. Sometimes that’s what I have on hand, too. I’ll update the recipe with that suggestion. Thanks for asking, Pat!
Our grocery stores have them. They’re made by Campbell’s. They even make 32 oz. size. They don’t do all their soups in these sizes, just cream of mushroom or chicken, tomato, bean with bacon and chicken noodle. 🙂
Yummy, I would give it a try!
I hope you love it, Claire!
I can’t wait to try this!!!
Is the beef broth necessary? I do not have any on hand but I have all the other ingredients.
Your family acts like my husband with respect to mushrooms. I also love them, but love my husband more, so I am glad to find this recipe. Usually, recipes don’t say if the mushrooms can be omitted, so thank you! I will be trying this one!
Hi Amy,
I made this, I don’t like the mushrooms either so left them out, I don’t like the cream of mushroom soup, left that out, made a cream of soup substitute recipe which worked great. I enjoyed this recipe and will make this again,
Thanks for sharing
Can you tell me how many servings this is? I’m considering using it for a party and I’m sure I’ll have to duplicate it, but would like to know where the starting point is. Thanks