Slow Cooker Meatball Stroganoff

Serves: 4
  • 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
  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.
  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.


Olive Garden Pasta Fagioli Soup Copycat Recipe
Check out the flavorful gravy that turns juicy slow cooked beef into a masterful dinner