Swedish Meatballs Stroganoff Slow Cooker
Swedish Meatballs or is it Stroganoff? Prepared with Homemade Meatballs and sliced Fresh Mushrooms with Sour Cream Gravy. Served over Buttered Egg Noodles…
Meatball Stroganoff in Slow Cooker
Ingredients
- Meatball Ingredients
- 1 pound ground beef, 85/15
- 2 eggs
- 1/4 finely chopped onions
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoon umami mushroom seasoning, or your favorite seasoning blend
- 2 teaspoon parsley flakes
- 1/4 cup bread crumbs
- 1/4 cup asiago grated cheese
- salt and pepper to taste
- Gravy/Sauce ingredients
- 1&1/2 cups beef broth or stock, low sodium or unsalted
- 2 bay leaves
- 1/2 teaspoon basil leaves
- 2 teaspoon parsley flakes
- 8 ounce fresh mushrooms, sliced
- 3 tablespoon flour or cornstarch mixed with 1/4 cup water, to thicken sauce, at end of cook time
- 1 cup sour cream, added last before serving
- salt and pepper to taste
- Egg Noodles prepared to package directions, about 12 ounces
Directions
- Spray medium size oval slow cooker with cooking spray, plug in and turn slow cooker on high.
- In a medium bowl, add all the meatball ingredients, mix until everything is completely blended together.
- Roll mixture into small, about 1 or 1&1/2 inch meatballs.
- Set meatballs on the bottom of slow cooker in one layer.
- Pour beef stock over meatballs, add bay leaves, parsley flakes, basil.
- Top with the sliced mushrooms. Do not stir! Place lid on slow cooker.
- After cooking about 2 hours you can now stir, meatballs should be firm enough.
- Allow to cook for about another hour and half, turn slow cooker down to low. Total cooking time 3&1/2 to 4 hours.
- Mix water and flour or cornstarch in a cup, until smooth, pour in slow cooker, stir to incorporate into the liquid, it should start to thicken.
- After thickening turn slow cooker to warm, add the sour cream, stir in to completely blend.
- Serve over buttered egg noodles with a side of your favorite green veggies! Serves about 4. Enjoy!
