Slow Cooker Meatball Stroganoff
Ingredients
- 1 package Italian style meatballs
- 1 medium white onion diced
- 2 ½ cups baby bella mushrooms sliced thick
- 3 cloves garlic minced
- 2 tsp Worcestershire sauce
- 2 ¾ cups beef broth
- 2 Tbsp sour cream
Seasonings
- 1 tsp paprika
- 2 tsp Italian seasoning
- ½ tsp dried rosemary
- salt and pepper to taste
To Thicken
- 1 tbsp cold water
- 1 tbsp corn starch
Instructions
- Add 1 diced onion, 3 cloves garlic, 2½ cups mushrooms, 1 bag meatballs, 2 tsp worcestershire sauce, 2¾ cups broth, and seasonings to a large slow cooker.
- Stir until evenly mixed.
- Cook on high for 3-4 hours.
- Separate meatballs from the broth.
- Add broth to a pot and bring to a boil.
- Whisk together cornstarch and cold water.
- Add to boiling broth and whisk to combine.
- Once thick, add 2 Tbsp sour cream and stir to combine. Add meatballs back in.
- Add meatballs back in.
- Serve with pasta, rice, or mashed potatoes.
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