Slow Cooker Meatball Stroganoff

Slow Cooker Meatball Stroganoff

Beef stroganoff is a classic comfort food. Made with cube steak, a creamy sauce, and served over noodles. In a word, it’s heaven. Today, I’m going to show you how to make this easy dish, a little easier. First we’re going to make it in the slow cooker, which means, toss all the ingredients in and walk away. Easy right? I love my slow cooker. Any excuse to use it is a good excuse. Then, rather than using cube steak, we’re going to drop meatballs in the warm creamy sauce and let the cook themselves to perfection. Again, so easy. And you don’t have to stand over your oven watching and waiting when you could be curled up on the couch with a glass of wine, catching up or Real Housewives…. or whatever makes you happy. Slow cooker meatball stroganoff is ideal for a lazy weekend meal. 

First, we toss all the saucy ingredients into the crockpot and cook it on high for a few hours. This included whole sprigs of thyme. Thyme is one of my favorite herbs. The flavor it yeilds complements chicken and beef so well. The trick with thyme is to not try to pick off all the tiny leaves, what a pain that would be! I just toss the little branches in, let the soaking and heat do all the work for a while and then remove the sprigs. Once the sauce is blended and bubbly, remove the thyme, and drop in the meatballs. Now you could use frozen meatballs but I prefer to make my own. They cook really well and add flavor to the sauce. Not to mention, meatballs are so easy to make, why wouldn’t you make your own? Another hour and you have a slow cooker stroganoff that is to die for! Serve it over your favorite pasta (I like farfalle or linguine) or egg noodles. 

Slow Cooker Meatball Stroganoff
Serves 8
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Total Time
4 hr
Total Time
4 hr
  1. 2 cups beef broth
  2. 1 cup milk
  3. 1 cup whipping cream
  4. ½ tbsp. worcestershire sauce
  5. 1 10 oz can cream of mushroom soup
  6. 1 16 oz container sour cream
  7. ¼ cup cream cheese
  8. Fresh thyme sprigs
  9. 1 tbsp fresh sage chopped
  10. 1 medium onion diced
  11. 5 cloves garlic, divided
  12. 1 cup shredded parmesan
  13. 1 lb ground beef
  14. 1 lb pork sausage
  15. 2 tbsp dried Italian herbs
  16. 2 eggs
  17. 1 cup bread crumbs
  18. 1 lb of your favorite pasta or egg noodles
  19. 2 cups mushrooms (optional)
  1. In the slow cooker, add broth, milk, whipping cream, worcestershire sauce, cream of mushroom soup, sour cream, cream cheese, thyme, sage, onion, garlic, and parmesan.
  2. Turn the slow cooker on high and cook for 2 hours.
  3. Once the sauce is bubbling, remove thyme sprigs.
  4. In a bowl, combine beef, sausage, italian herbs, eggs and bread crumbs
  5. Shape meat into balls and gently drop into the hot sauce.
  6. If you choose to include mushrooms, add them now.
  7. Cook for an additional hour
  8. Cook noodles according to package directions.
  9. Serve sauce and meatballs over pasta.
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About Malia

Hi There! My name is Malia. I love to cook, garden, fish, and live in a small town in the Pacific Northwest. Come join in my silly adventures as I tromp through the garden, cook up a storm, and try to live every day to its fullest!

One Comment

  1. Yum! I love my slow cooker too. I never thought to use meatballs!

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