Slow Cooker Meatball Stroganoff
Slow Cooker Meatball Stroganoff is a comforting and delectable dish where tender meatballs simmer in a creamy mushroom sauce with onions, all cooked to perfection in a slow cooker.
Equipment
- 1 6-quart slow cooker
- 1 Medium bowl
- Measuring cups and spoons
Ingredients
- 2 10.5 oz cans each of mushroom soup (not diluted)
- ¼ cup beef broth
- 3 tbsps Worcestershire sauce
- 1 tbsp minced or grated garlic
- ½ tsp ground black pepper
- 16 oz sliced white mushrooms
- 1 large or 2 small onions (sliced)
- 24 oz frozen fully-cooked meatballs (do not thaw them)
- ¼ cup sour cream
- 12 oz medium egg noodles (cooked and drained)
- 1 tbsp chopped fresh parsley optional
Instructions
- In a medium bowl, combine cream of mushroom soup, beef broth, Worcestershire sauce, minced garlic, and black pepper until well blended.
- Layer the sliced mushrooms and chopped onions in the bottom of a 6-quart slow cooker. Arrange the meatballs on top, then pour the soup mixture over everything.
- Put the lid on the slow cooker and cook on low heat for 4-6 hours, or high heat for 2-3 hours.
- Once the cooking time is complete, stir the sour cream into the slow cooker until it's incorporated into the sauce.
- Serve the meatballs and sauce over cooked noodles, garnishing with fresh parsley if you like.
Nutrition
Calories: 20kcalCarbohydrates: 2gProtein: 0.3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 113mgPotassium: 66mgFiber: 0.03gSugar: 1gVitamin A: 50IUVitamin C: 1mgCalcium: 15mgIron: 0.4mg
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