Slow Cooker Meatball Stroganoff
Slow cooker meatball stroganoff cooks quickly in the crock pot.
Prep Time5 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: beef, Slow Cooker
Keyword: beef meatballs, beef stroganoff
- 1 lb approximate frozen meatballs
- 10.75 oz can cream of mushroom soup (I use low-sodium soups)
- 8 oz whole button mushrooms
- 10.75 oz can cream of chicken soup
- 1/2 tsp thyme
- 1/2 cup sour cream
MY MEATBALL RECIPE
- 1 1/2 lbs lean ground beef
- 3 slices white bread
- 2 tbsp instant minced onion
- 1 tsp garlic powder
- 3 tbsp au jus gravy mix
- 2 eggs
- Olive oil for browning
- 1 tsp water
Place all ingredients except sour cream in a 4-6 quart slow cooker.
Cover and cook on high approximately 3 hours. I don't use low heat for this recipe. If you use low heat, I cannot guarantee the results but I wouldn't cook it longer than 5 hours.
At the end of the cook time, stir in the sour cream.
Serve over pasta or egg noodles.
TO MAKE MY MEATBALL RECIPE
Place bread in a small bowl and add about 1 cup of water. Let this sit for 5 minutes, then squeeze as much water out of the bread as you can, then place the bread in a larger bowl.
Add the rest of the ingredients and mix very well.
Shape into meatballs about 1.5-2-inches in diameter. Brown on all sides in 1-2 tbs of olive oil.
Drain off excess fat. Add 1 tsp water, cover and simmer on low heat for 10-15 minutes.
Cool meatballs to room temperature, then place them on a baking sheet in a single layer, place in freezer about 1 hour until completely frozen. Store in a zipper bag in the freezer for future use. This recipe can be doubled or tripled.
Serving: 1serving | Calories: 801kcal | Carbohydrates: 26g | Protein: 66g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 292mg | Sodium: 1196mg | Potassium: 1559mg | Fiber: 2g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 8mg