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5 from 3 votes

Slow Cooker Meatball Stroganoff

Prep Time20 minutes
Course: Main Dish
Keyword: Slow Cooker

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.