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You first need to mix and form your meatballs. I like to place my meatballs in the freezer for at least an hour to set. Doing this keeps the meatballs from falling apart when you add them to the slow cooker. Whisking flour, melted butter and beef broth assure that your sauce is nice and thick. After cooking the meatballs for 6 hours, you add sour cream to turn them into delicious and creamy morsels of love! I guarantee you will not be disappointed.
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Cooktop Cove
Slow cooker stroganoff meatballs
8 20 minutes 6 hours 6 hours, 20 minutes
MEATBALLS:
2 pounds ground beef
1 tablespoon minced garlic
¼ cup breadcrumbs
1 whole egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1½ teaspoons salt
SAUCE:
4 tablespoons all-purpose flour
4 tablespoons melted butter
2 cups low-sodium beef broth
3 cups thinly sliced button mushrooms
1 cup thinly sliced onion
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 cup sour cream
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