Crockpot Meatball Beef Stroganoff

6 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 1 (32 oz) bag frozen homestyle meatballs
• 2 (10.5 oz) cans cream of mushroom soup
• 1 cup beef broth
• 1 packet onion soup mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 tablespoon Kinder’s Buttery Garlic & Herb Seasoning
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• 12 oz egg noodles, cooked
• Chopped parsley, for garnish (optional)

Instructions

1. Place the frozen meatballs into a slow cooker.
2. Pour the cream of mushroom soup and beef broth over the meatballs.
3. Incorporate the onion soup mix, garlic powder, onion powder, black pepper, Kinder’s Buttery Garlic & Herb Seasoning, and Worcestershire sauce, stirring until well combined.
4. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours.
5. Mix in the sour cream until the sauce is smooth.
6. Add the cooked egg noodles to the slow cooker and stir until they are fully coated.
7. Cover and let sit for 10 to 15 minutes to allow the noodles to heat through before serving.