This Slow Cooker Meatball Stroganoff is creamy, full of flavor, and filling. It’s made with Worcestershire, soy sauce, seasoning, and beef broth. Once cooked, you can serve this delicious saucy dish over egg noodles.
There’s nothing better than a warm bowl of slow cooker meatball stroganoff over egg noodles when you’re craving a comforting dish on gloomy days. It’s filling, tasty, and a recipe the entire family will love. This is one of my favorite slow cooker meatball recipe ideas, especially since its so easy to toss together. The prep time for this recipe is minimal, as youll be tossing most of the ingredients directly into the slow cooker. Its a great set-and-forget dish. Prep it before work, and youll find a satisfying meal waiting for you when you walk in the door later.
Stroganoff is a dish featuring sautéed mushrooms and onions in a creamy sauce, while Swedish meatballs are small, bite-sized balls seasoned with nutmeg and allspice. Stroganoff is typically served with egg noodles, while Swedish meatballs are usually served over mashed potatoes or sometimes egg noodles.
How to Make Slow Cooker Beef Stroganoff
- Add meatballs, veg, seasoning, and broth to the slow cooker.
- Cook on high.
- Whisk cornstarch and broth.
- Add broth mixture to slow cooker.
- Cook for 30 minutes.
- Boil noodles.
- Stir cream into the sauce.
Though January usually means “healthier” for most folks, the weather often doesn’t cooperate. I want to be eating salads and smoothies (both of which I love) but the cold weather also means I crave comfort food. San Francisco rarely gets super cold – not Midwest cold which is where I grew up. But I’ve been here long enough (about 20 years) that I’ve grown soft. Any dip below 60°F and I grab the scarf and gloves. I’ve become one of THOSE people.
In the cooler weather, I’m craving comfort food like this Swedish Meatballs Stroganoff, which is a mashup of Swedish Meatballs and Beef Stroganoff. (Jump directly to the recipe.)
Right now I’ve been craving this mash up of Swedish Meatballs and Beef Stroganoff. I call it Swedish Meatballs Stroganoff, which is a bit of a misnomer, as the mashup has nothing to do with Sweden nor is it a true stroganoff which is a Russian dish that uses sour cream to finish the dish. Being of Asian descent, I feel perfectly comfortable mashing up two dishes that uses meatballs as the protein base, with an addition of mushrooms and some mustard to give the dish kick. Oh yeah and I used Greek-style yogurt instead of a sour cream because I am a monster! (also I didn’t have any sour cream in the house but plenty of Greek-style yogurt).
Of course, Swedish meatballs are often served with lingonberry sauce, a sauce similar to cranberry sauce. Which means this dish is probably more appropriate for the holiday season. But since I finally took down my Christmas tree and the holiday decorations this past week, I can make this and pretend that the holidays are still lingering around. It’s not the longest I’ve left our holiday decorations up (the Christmas tree wasn’t even completely dry and desiccated!) but it was likely longer than most folks. I’m still adjust to the new year, which is sad as February is right around the corner. But with this dish, I can take comfort that I can tackle all that 2019 throws at me. Bring it new year!
Swedish Meatball Stroganoff
FAQ
What is the difference between Stroganoff sauce and Swedish meatballs?
What makes Swedish meatballs different?
What is Stroganoff sauce made of?
Does Swedish meatballs contain sour cream?