These stroganoff style meatballs are so darn delicious that your family will be running home for dinner! There are many different variations of beef stroganoff, the traditional creamy beef dish that originated in Russia in the 19th century, but this is one of my faves. Served over rice or egg noodles, it is incredibly satisfying. It truly is the ultimate comfort food!
You will first need to mix and form your meatballs. I like to place my meatballs into the freezer for at least an hour in order for them to set. Doing this will prevent your meatballs from falling apart when you add them to the slow cooker. Whisking flour, melted butter and beef broth will assure that your sauce is nice and thick. After cooking for 7 hours, the addition of sour cream will give turn these meatballs into delicious and creamy morsels of love! I guarantee you will not be disappointed.
See below for full recipe:
For the meatballs:
2 pounds ground beef
1 tablespoon minced garlic
¼ cup breadcrumbs
1 whole egg, beaten
1 teaspoon worcestershire sauce
1 teaspoon black pepper
1 tablespoon salt
For 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
2 tablespoons finely chopped parsley
For the meatballs: in a large mixing bowl combine everything from ground beef to black pepper. Mix well so that all ingredients are combined evenly. Roll meatballs, 1 inch in diameter.
Optional step: Place rolled meatballs onto a baking sheet lined with parchment then freeze for 1 hour)
In a 6-quart slow cooker whisk flour and melted butter until it becomes a paste. Gradually whisk in beef broth. Mix in mushrooms, onions, garlic and worcestershire sauce.
Gently add in meatballs.
Cook on high for 4 hours or on low for 6 hours.
Stir in sour cream and parsley.
Serve as is or over rice or pasta.
