Slow Cooker Meatball Stroganoff Recipes

SLOW COOKER MEATBALL STROGANOFF

Steps:

• Whisk together the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
• Place the mushrooms and onions into a 6-quart slow cooker. Top with the meatballs. Pour the soup mixture over the beef.
• Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.
• Stir the sour cream into the slow cooker.
• Serve the meatballs and sauce with the noodles. Sprinkle with parsley, if desired.

CROCK POT MEATBALL STROGANOFF

Steps:

• Dump the meatballs (still frozen) in the crock pot.
• Add the jar of gravy and mix it to cover all.
• Cook on low for 8 hours.
• Stir in the sour cream and warm through about 30 minutes before serving.
• Serve over noodles, rice or mashed potatoes.

SLOW COOKER MEATBALL STROGANOFF

Steps:

• 1. Melt half of the butter in a large frying pan and on med-high heat saute onion until golden color. Transfer to the Crock Pot.
• 2. Quickly shape the ground beef chuck into bite-sized meatballs, about one inch in diameter size. Add the meatballs to the frying pan and saute them on med-high heat, shaking them, until they are brown on all sides.
• 3. Sprinkle the browned meatballs with the salt, pepper, tarragon, basil, and flour. Cook for a few more minutes, carefully stirring the meatballs so not to crumble them, and to coat the seasonings on all sides. Transfer to Crock Pot.
• 4. In the same frying pan add: tomato paste, bouillon or beef stock, Worcestershire, and vinegar. Stir to loosen drippings, and then pour into Crock Pot.
• 5. Cover the Crock Pot with its lid and cook on high (300 degrees) for 1-1/2 to 2 hours. Meanwhile, saute the mushrooms with the remaining butter in the frying pan, until mushrooms are a little limp. Save the cooked mushrooms for later use, in a bowl, and in the refrigerator.
• 6. When cooking time for meatballs in the Crock Pot has finished, add the already cooked mushrooms and the sour cream to the Crock Pot and cook on high for another ten minutes. Turn off Crock Pot, and serve over sliced and buttered French Bread. **this is also delicious with a nice salad**

EASY SLOW COOKER MEATBALL STROGANOFF

Steps:

• Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
• Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
• Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
• Drain pasta, serve with meatball mixture.