Ah, you’re stepping into cozy, comfort-food territory! Slow-Cooked Meatball Stroganoff is basically tender meatballs simmered in a creamy, savory sauce with onions, mushrooms, and sour cream—perfect over egg noodles or rice. Here’s a solid recipe:
Ingredients (Serves 4–6)
- 1 lb ground beef (or mix beef & pork for richer flavor)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 2 teaspoons cornstarch (optional, for thickening)
- Egg noodles, rice, or mashed potatoes for serving
Instructions
- Make the meatballs
In a bowl, mix ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Form into small meatballs (about 1–1.5 inches). - Brown the meatballs
Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (they don’t need to be fully cooked—they’ll finish in the slow cooker). - Prep the sauce
In the same skillet, sauté onion and mushrooms until softened (3–5 minutes). Add garlic and cook 30 seconds more. - Slow cook
Transfer meatballs and sautéed veggies to a slow cooker. Add beef broth, Worcestershire sauce, and Dijon mustard. Stir gently to combine. Cover and cook on low for 4–6 hours (or high 2–3 hours). - Finish with sour cream
About 15 minutes before serving, stir in sour cream. If the sauce needs thickening, mix cornstarch with a tablespoon of cold water and stir in until smooth. Cook for the remaining 15 minutes. - Serve
Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley if desired.
This version is rich, creamy, and melts in your mouth—the slow cooker makes the meatballs extra tender.
If you want, I can also give a shortcut version that skips browning the meatballs—even faster but still delicious.
Do you want me to share that faster version too?
