Slow Cooker Meatballs Stroganoff Recipe

2019-07-16
  • Yield : 5 serving plates
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 3:00 h
  • Ready In : 3:10 h

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Nutritional Info

This information is per serving.

  • Calories

    298.8
  • Fat

    11.2 g
  • Saturated Fat

    4.3 g
  • Polyunsaturated Fat

    1.2 g
  • Cholesterol

    222.6 mg
  • Sodium

    681.5 mg
  • Potassium

    434.3 mg
  • Carbohydrate

    20.6 g
  • Fiber

    0.9 g
  • Sugars

    8.0 g
  • Protein

    24.5 g

Slow cooker meatballs Stroganoff recipe. Frozen meatballs with cream of mushroom soup, cream of chicken soup, and herbs cooked in a slow cooker. Delicious, creamy, and tender! You can prepare meatballs at home.

The Best Homemade Meatballs Recipe

Yield: 18-20 meatballs

Ingredients: extra-virgin olive oil, 1 large yellow onion, peeled and diced, sea salt, to taste, 2 cloves garlic, peeled, smashed and chopped, a pinch of crushed red pepper, 1/2 pound (125 g) each: ground lean beef, ground veal, and ground pork, 2 large eggs, beaten, 1 cup (250 ml) grated Parmesan cheese, 1/4 cup (60 ml) chopped fresh Italian parsley leaves, 1 cup (250ml) fine breadcrumbs, 1/2 cup (125 ml) water

Instructions: Heat the olive oil in a large saute pan over medium heat. Add diced onions, season with salt, and cook, stirring occasionally, for 5-7 minutes. Stir in chopped garlic and red pepper and saute for a further 1-2 minutes. Turn off the heat and allow the vegetable mixture to cool.


In a large mixing bowl, combine all meats, beaten eggs, Parmesan cheese, parsley, and breadcrumbs. Mix well. Stir in the onion mixture and mix well. Pour in the water and make the final stir. Season with more salt to taste. Shape into medium-sized meatballs, then transfer to a large bowl, wrap with a plastic wrap and refrigerate until you are ready to use them.

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Ingredients

  • 1½ pounds (720 g) frozen meatballs
  • 10¾ oz (375 ml) can cream of mushroom soup
  • 10¾ oz (375 ml) can cream of chicken oup
  • 1/2 pound (240 g) mushrooms, halved
  • 1/2 teaspoon dried thyme
  • 1/2 cup (125 ml) sour cream

Method

Step 1

In a 4-6-quart (4-6L) slow cooker, combine frozen meatballs, cream of mushroom soup, cream of chicken soup, mushrooms, and thyme. Stir well.

Step 2

Close the pot and cook on high-heat setting for 3 hours. Switch the heat to low and cook for a further 30 minutes. Stir in sour cream.

Step 3

Turn off the slow cooker and open the lid. Remove cooked meatballs from the cooker and transfer to a serving plate. Pour creamy grave over. Serve with mashed potatoes, pasta, or cooked rice.

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