Best 2 Slow Cooker Meatball Stroganoff Recipes

**A Flavorful Culinary Journey: Embark on a Taste Sensation with Slow-Cooker Meatball Stroganoff and More**

Indulge in a culinary adventure with the delectable Slow-Cooker Meatball Stroganoff, a dish that harmoniously blends the richness of meatballs with the creamy elegance of stroganoff sauce. This recipe promises an effortless cooking experience, allowing the slow cooker to work its magic, infusing every bite with an explosion of flavors.

For those seeking a diverse culinary experience, this article offers a curated collection of recipes that cater to various dietary preferences and culinary curiosities. Embark on a culinary journey with the hearty Slow-Cooker Turkey Chili, a symphony of flavors that combines ground turkey, beans, and an array of spices.

For seafood enthusiasts, the Slow-Cooker Salmon with Lemon and Dill offers a refreshing twist, where succulent salmon fillets are enveloped in a zesty lemon-dill sauce, resulting in a light and flavorful dish. Vegetarians will find solace in the Slow-Cooker Vegetarian Chili, a medley of colorful vegetables simmered in a robust tomato broth, delivering a hearty and wholesome meal.

Each recipe is meticulously detailed, ensuring culinary success for home cooks of all skill levels. Let your taste buds embark on an extraordinary journey as you explore the diverse flavors and textures that these slow-cooker recipes have to offer.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SLOW COOKER MEATBALL STROGANOFF

Easy Slow Cooker Meatball Stroganoff image

A family favorite, made with either store-bought frozen meatballs or homemade frozen meatballs. Penne can replace the egg noodles, best served with steamed broccoli.

Provided by Chef Shantal

Categories Meat

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup cream cheese
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can beef broth, with lower sodium
500 g of frozen cooked meatballs
3 cups sliced mushrooms
1 onion, sliced
2 garlic cloves, minced
1/2 teaspoon black pepper
1 cup sour cream
5 cups egg noodles

Steps:

Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
Drain pasta, serve with meatball mixture.

Nutrition Facts : Calories 472, Fat 26, SaturatedFat 13.3, Cholesterol 87.2, Sodium 1108.1, Carbohydrate 46.8, Fiber 2.6, Sugar 4.1, Protein 15

SLOW COOKER MEATBALL STROGANOFF

Slow Cooker Meatball Stroganoff image

I tried this two ways. Over the traditional lightly buttered and toasted bread-like Brenda suggested and it was very indulgent. I also tried it over spaghetti squash - that was delicious too. This smells like sweet and sour meatballs while it simmers because of the tomato sauce and vinegar. They add a wonderful tangy flavor....

Provided by Brenda Downey

Categories Casseroles

Time 2h40m

Number Of Ingredients 15

Ingredients

3 Tbsp butter
1 medium onion - diced
2 lb gound beef chuck
1 tsp salt
1/4 tsp pepper
1/4 tsp tarragon
1/4 tsp basil
2 Tbsp flour
1/3 c tomato paste
3/4 c beef stock or beef buillion
2 tsp Worcestershire sauce
2 tsp vinegar
1/2 lb mushrooms - sliced
1 c sour cream
1 French bread - loaf, sliced

Steps:

1. Melt half of the butter in a large frying pan and on med-high heat saute onion until golden color. Transfer to the Crock Pot.
2. Quickly shape the ground beef chuck into bite-sized meatballs, about one inch in diameter size. Add the meatballs to the frying pan and saute them on med-high heat, shaking them, until they are brown on all sides.
3. Sprinkle the browned meatballs with the salt, pepper, tarragon, basil, and flour. Cook for a few more minutes, carefully stirring the meatballs so not to crumble them, and to coat the seasonings on all sides. Transfer to Crock Pot.
4. In the same frying pan add: tomato paste, bouillon or beef stock, Worcestershire, and vinegar. Stir to loosen drippings, and then pour into Crock Pot.
5. Cover the Crock Pot with its lid and cook on high (300 degrees) for 1-1/2 to 2 hours. Meanwhile, saute the mushrooms with the remaining butter in the frying pan, until mushrooms are a little limp. Save the cooked mushrooms for later use, in a bowl, and in the refrigerator.
6. When cooking time for meatballs in the Crock Pot has finished, add the already cooked mushrooms and the sour cream to the Crock Pot and cook on high for another ten minutes. Turn off Crock Pot, and serve over sliced and buttered French Bread. **this is also delicious with a nice salad**

Tips:

Use high-quality ground beef: This will make a big difference in the flavor of your meatballs. Look for ground beef that is at least 80% lean.
Don't overmix the meatball mixture: Overmixing can make the meatballs tough. Mix the ingredients just until they are combined.
Brown the meatballs before adding them to the slow cooker: This will help to keep them moist and flavorful.
Use a good quality beef broth: This will also make a big difference in the flavor of the stroganoff. Look for a beef broth that is low in sodium.
Add the mushrooms and sour cream at the end of the cooking time: This will help to prevent the mushrooms from becoming rubbery and the sour cream from curdling.
Serve the stroganoff over egg noodles or mashed potatoes: This will help to soak up the delicious sauce.

Conclusion:

Slow cooker meatball stroganoff is a delicious and easy-to-make meal that is perfect for a busy weeknight. The meatballs are moist and flavorful, and the sauce is creamy and rich. This dish is sure to be a hit with your family and friends.