Slow Cooker Meatball Stroganoff

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PREP TIME
COOK TIME
TOTAL TIME
Serves: 4
INGREDIENTS
  • 1 lb (approximate) frozen meatballs
  • 1 can (10.75 oz) cream of mushroom soup (I use low-sodium soups)
  • 8 oz whole button mushrooms
  • 1 can (10.75 oz) cream of chicken soup
  • ½ tsp thyme
  • ½ cup sour cream
  • My Meatball Recipe:
  • 1½ lbs lean ground beef
  • 3 slices white bread
  • water
  • 2 tbs instant minced onion
  • 1 tsp garlic powder
  • 3 tbs au jus gravy mix
  • 2 eggs
  • Olive oil for browning
  • 1 tsp water
INSTRUCTIONS
  1. Place all ingredients except sour cream in a 4-6 quart slow cooker.
  2. Cover and cook on high approximately 3 hours. I don’t use low heat for this recipe. If you use low heat, I cannot guarantee the results but I wouldn’t cook it longer than 5 hours.
  3. At the end of the cook time, stir in the sour cream.
  4. Serve over pasta or egg noodles.
  5. TO MAKE MY MEATBALL RECIPE
  6. Place bread in a small bowl and add about 1 cup of water. Let this sit for 5 minutes, then squeeze as much water out of the bread as you can, then place the bread in a larger bowl.
  7. Add the rest of the ingredients and mix very well.
  8. Shape into meatballs about 1.5-2-inches in diameter. Brown on all sides in 1-2 tbs of olive oil.
  9. Drain off excess fat. Add 1 tsp water, cover and simmer on low heat for 10-15 minutes.
  10. Cool meatballs to room temperature, then place them on a baking sheet in a single layer, place in freezer about 1 hour until completely frozen. Store in a zipper bag in the freezer for future use. This recipe can be doubled or tripled.