Crock Pot Meatball Stroganoff Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a skillet over medium heat. Brown the meatballs on all sides, working in batches if necessary.
• STEP 4.Transfer the browned meatballs to a slow cooker.
• STEP 5.In the same skillet, melt butter and sauté mushrooms until they release their moisture and turn golden brown.
• STEP 6.Add flour to the skillet and cook for a minute, stirring constantly.
• STEP 7.Slowly pour in beef broth and Worcestershire sauce, stirring to combine.
• STEP 8.Pour the mushroom sauce over the meatballs in the slow cooker.
• STEP 9.Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.
• STEP 10.Stir in sour cream and cook for an additional 15 minutes.
• STEP 11.Serve the Meatball Stroganoff over cooked egg noodles, garnished with fresh parsley.

Cooking Tips

• For extra flavor, you can add a splash of red wine to the mushroom sauce.
• If you prefer a thicker sauce, mix cornstarch with water and stir it into the slow cooker during the last 30 minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or microwave, adding a splash of broth or water to prevent the sauce from drying out.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the leftovers in a skillet or microwave, adding a splash of broth or water to prevent the sauce from drying out.
• Serve the Meatball Stroganoff over cooked egg noodles, garnished with fresh parsley for a complete and satisfying meal.