Crock Pot Meatball Stroganoff

Total Time
8hrs 5mins
Prep 5 mins
Cook 8 hrs

You will not believe how easy this is! I found this recipe in Taste of Home's "Simple and Delicious" magazine.

Ingredients Nutrition

  • 1 (16 ounce) bag frozen meatballs
  • 1 (12 ounce) jar beef gravy
  • 8 ounces sour cream

Directions

  1. Dump the meatballs (still frozen) in the crock pot.
  2. Add the jar of gravy and mix it to cover all.
  3. Cook on low for 8 hours.
  4. Stir in the sour cream and warm through about 30 minutes before serving.
  5. Serve over noodles, rice or mashed potatoes.
Most Helpful

4 5

This was good but next time I'd cook for only 4 hours on low. Most of my gravy evaporated and my meatballs stuck to the sides of the crock. The sour cream helped remoisturize and it tasted good.

4 5

What a great idea for a super quick dinner. I used about 2 cups of leftover beef gravy and Greek yogurt in place of the sour cream. When adding the yogurt, I did stir in a 4 oz can of sliced mushrooms. I had some trouble getting the yogurt to mix into the sauce without over stirring and breaking up the meatballs. Next time I may remove the meatballs from the gravy, mix in the other ingredients and add back in the meatballs. This was served over poppy seed noodles and a tossed green salad completed the meal.

4 5

Super easy and tasty. I had to compromise and make on stove-top but it worked out. Thanks for sharing.