Slow Cooker Meatball Stroganoff with Noodles
📝 Ingredients:
For the meatballs:
500 g ground beef
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
(Shortcut: you can use frozen meatballs if you prefer)
For the stroganoff sauce:
1 medium onion, chopped
2 cups mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)
½ teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste
Finish:
½ cup sour cream (or plain yogurt as substitute)
250–300 g egg noodles
Fresh parsley (optional, for garnish)
👩🍳 Instructions:
Prepare the Meatballs
In a bowl, mix ground beef, breadcrumbs, egg, garlic, onion powder, paprika, salt, and pepper.
Form into small meatballs (about 2–3 cm each).
Brown (Optional but Recommended)
Quickly sear meatballs in a pan with a little oil until lightly browned (they don’t need to cook through). This adds extra flavor.
Build the Slow Cooker Base
Place chopped onion and sliced mushrooms in the bottom of your slow cooker.
Add butter on top.
Add Meatballs
Place meatballs over the vegetables.
Make the Sauce
In a bowl, whisk together flour, beef broth, Worcestershire sauce, mustard, thyme, paprika, salt, and pepper.
Pour over the meatballs.
Cook
Cover and cook:
Low: 6–7 hours
High: 3–4 hours
Cook the Noodles
About 20 minutes before serving, cook egg noodles according to package instructions. Drain and set aside.
Finish the Stroganoff
Stir sour cream into the slow cooker during the last 10–15 minutes of cooking.
Taste and adjust seasoning.
Serve
Serve meatballs and creamy sauce over warm noodles.
Garnish with parsley if desired.
🍽️ Tips:
Add a splash of cream for an even richer sauce.
If the sauce is too thin, mix 1 tablespoon cornstarch with water and stir in near the end.
You can swap beef for chicken or turkey meatballs for a lighter version.
Slow Cooker Meatball Stroganoff with Noodles
