Slow Cooker Meatball stroganoff

Slow Cooker Meatball stroganoff


  • 1 ounces ground meat. 
  • 1 teaspoon olive oil, divided. 
  • 8 ounces mushrooms, sliced. 
  • ¼ cup heavy cream. 
  • ½ cup chopped onion. 
  • 1/3 cup breadcrumbs. 
  • 1 large egg, beaten. 
  • 1/4 cup chopped parsley. 
  • ¾ cups water. 
  • 2 tbsp. all-purpose flour. 
  • 1/2 teaspoon Worcestershire sauce.
  • 1/2 teaspoon paprika. 
  • 1 sprig fresh thyme.


  1. In a large bowl mix the ground meat, onions, breadcrumbs, the beaten egg, chopped parsley, salt and black pepper. 
  2. Form the mix into meatballs. 
  3. Turn on the slow cooker then transfer the meatballs to the slow cooker, until they are browned from all sides. Remove from the slow cooker. 
  4. Add the mushrooms and stir for 3 minutes. Add in the flour, Worcestershire sauce, cream, paprika, and thyme stir until combined then add back the meatballs. 
  5. Cook on low for 6 hours. 
  6. Serve the mashed potatoes or pasta.

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