Slow Cooker Meatball Stroganoff
Just because I’m throwing a bunch of stuff into the slow cooker doesn’t mean I don’t expect greatness in 8 hours or so. This slow cooker meatball Stroganoff really hit the spot on a cold day.
Servings 8 servings
Calories 323kcal
Equipment
Ingredients
- 1 ½ pound meatballs frozen cooked and defrosted
- 1 tablespoon vegetable oil
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ cup all-purpose flour
- 1 ½ cups beef broth
- ¼ cup sherry
- 1 cup sour cream
- Wide Egg Noodles cooked per package instructions, for serving
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the meatballs and brown on all sides to give the meatballs a little texture. Remove to a slow cooker sprayed with non-stick spray.
- Add the tomato paste, Worcestershire sauce, salt and flour to the skillet. Scrape up any yum-yum bits that are on the bottom of the skillet and saute for 1 minute.
- Stir in the broth and reduce the heat to medium and bring to a simmer.
- Stir in the sherry.
- Fold in the sour cream. Stir well and pour over the meatballs.
- Cover and cook on low for 4 hours.
- Serve over hot cooked egg noodles.
Nutrition
Calories: 323kcal | Carbohydrates: 5g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 366mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg