Meatball Stroganoff
Meatball Stroganoff is a twist on the classic dish. This comforting dinner is made with frozen meatballs and creamy sour cream gravy and cooked in a slow cooker.
Servings: 6 people
Calories: 789kcal
Cost: $12.14
Equipment
- slow cooker
- cutting board
- chef's knife
- Measuring cups and spoons
- Liquid measuring cup
- whisk
- large pot
- Colander
- mixing spoon
Ingredients
- 8 ounces mushrooms sliced
- 1 yellow onion sliced (about 1 cup)
- 32- ounce bag fully cooked frozen meatballs
- 1 cup low-sodium beef stock
- 1 Tablespoon Worcestershire sauce
- 2 cloves garlic minced (about 1 teaspoon)
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup sour cream
- 1 pound egg noodles
- 1 Tablespoon minced parsley optional
Instructions
ASSEMBLE MEATBALL STROGANOFF:
- Place the sliced mushrooms and onions in the bottom of a slow cooker.
- Add meatballs on top of the vegetables. You do not need to thaw the meatballs.
- Whisk the beef stock, Worcestershire sauce, garlic, and spices in a medium bowl or measuring cup. Pour the mixture over the meatballs.
SLOW COOK:
- Cover the cooker with a lid and cook on LOW heat for 6-8 hours or HIGH for 4-6 hours.
- 15 minutes before serving, remove the lid and stir in the sour cream.
- Continue cooking for 15 minutes to bring the sour cream to temperature.
COOK EGG NOODLES:
- Bring a large pot of water to a boil.
- Add the egg noodles and cook them following the package directions. Drain.
TO FINISH:
- Serve the sauce and meatballs on top of egg noodles.
- Sprinkle minced parsley over the top, if desired.
Nutrition
Serving: 3cups | Calories: 789kcal | Carbohydrates: 60g | Protein: 39g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 195mg | Sodium: 426mg | Potassium: 923mg | Fiber: 3g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 3mg