These stroganoff-style meatballs are so darn delicious that your family will be running home for dinner! There are many variations of beef stroganoff, the traditional creamy beef dish that originated in Russia in the 19th century, but the recipe below is one of my faves. Served over rice or egg noodles, it is incredibly satisfying. It truly is the ultimate comfort food!
You first need to mix and form your meatballs. I like to place my meatballs in the freezer for at least an hour to set. Doing this keeps the meatballs from falling apart when you add them to the slow cooker. Whisking flour, melted butter and beef broth assure that your sauce is nice and thick. After cooking the meatballs for 6 hours, you add sour cream to turn them into delicious and creamy morsels of love! I guarantee you will not be disappointed.
Slow cooker stroganoff meatballs
8
20 minutes
6 hours
6 hours, 20 minutes
MEATBALLS:
2 pounds ground beef
1 tablespoon minced garlic
¼ cup breadcrumbs
1 whole egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1½ teaspoons salt
SAUCE:
4 tablespoons all-purpose flour
4 tablespoons melted butter
2 cups low-sodium beef broth
3 cups thinly sliced button mushrooms
1 cup thinly sliced onion
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 cup sour cream
2 tablespoons finely chopped parsley
For the meatballs: In a large mixing bowl, combine everything from ground beef to salt. Mix well so that all ingredients are combined evenly. Roll into meatballs, 1 inch in diameter.
Optional: Place rolled meatballs on a baking sheet lined with parchment paper. Freeze for 1 hour.
In a 6-quart slow cooker, whisk flour and melted butter until it becomes a paste. Gradually whisk in beef broth. Mix in mushrooms, onions, garlic and Worcestershire sauce.
Gently add meatballs.
Cook on high for 4 hours, or on low for 6 hours.
Stir in sour cream and parsley.
Serve as is or over rice or pasta.
