Crock Pot Meatball Stroganoff Recipes

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

Steps:

• Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
• Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
• Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
• Drain pasta, serve with meatball mixture.

Steps:

• Put the meatballs in the crockpot, set on LOW heat.
• Combine all the remaining ingredients, EXCEPT the sour cream and pour over the meatballs.
• Cook on low for 8 hours or so.
• Turn crockpot up to high, and stir in sour cream. Let simmer for 30 minutes.
• Serve over rice or noodles, with vegetable of your choice on the side.

Steps:

• In a large skillet, heat the oil over medium heat.
• Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes.
• Stir in the beef broth and mustard and bring to a boil.
• Reduce the heat and simmer for 5 minutes.
• In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch.
• Whisk into the sauce.
• Add the meatballs and simmer until the sauce is thickened, about 2 minutes.

Steps:

• combined first six ingredients.
• Form 20-24 meatballs.
• Bake in oven 15 minutes, turning every 5 minutes.
• Melt butter in skillet.
• Add onion and garlic.
• Cook 5 minutes.
• Add wine (or stock) and deglaze about 5 minutes.
• Mix constarch with milk and creamy (I put in a lid with a container and shake).
• Add milk mixture to skillet and stir until thinken.
• Add meatballs and heat.
• Salt and pepper to taste (I add garlic salt).
• Serve over egg noodles, cooked to package specifications.

Steps:

• Place meatballs in slow cooker. Whisk broth, soup and cream cheese until blended. Add to slow cooker with mushrooms; stir gently. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
• Cook noodles as directed on package, omitting salt; drain. Serve topped with meatball mixture.

Steps:

• Dump the meatballs (still frozen) in the crock pot.
• Add the jar of gravy and mix it to cover all.
• Cook on low for 8 hours.
• Stir in the sour cream and warm through about 30 minutes before serving.
• Serve over noodles, rice or mashed potatoes.