SLOW COOKER MEATBALL STROGANOFF

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INGREDIENTS

• 1 lb (approximate) frozen meatballs
• 1 can (10.75 oz) cream of mushroom soup (I use low-sodium soups)
• 8 oz whole button mushrooms
• 1 can (10.75 oz) cream of chicken soup
• ½ tsp thyme
• ½ cup sour cream
• My Meatball Recipe:
• 1½ lbs lean ground beef
• 3 slices white bread
• water
• 2 tbs instant minced onion
• 1 tsp garlic powder
• 3 tbs au jus gravy mix
• 2 eggs
• Olive oil for browning
• 1 tsp water
• 
  

INSTRUCTIONS

1. Place all ingredients except sour cream in a 4-6 quart slow cooker.
2. Cover and cook on high approximately 3 hours. I don't use low heat for this recipe. If you use low heat, I cannot guarantee the results but I wouldn't cook it longer than 5 hours.
3. At the end of the cook time, stir in the sour cream.
4. Serve over pasta or egg noodles.
5. TO MAKE MY MEATBALL RECIPE
6. Place bread in a small bowl and add about 1 cup of water. Let this sit for 5 minutes, then squeeze as much water out of the bread as you can, then place the bread in a larger bowl.
7. Add the rest of the ingredients and mix very well.
8. Shape into meatballs about 1.5-2-inches in diameter. Brown on all sides in 1-2 tbs of olive oil.
9. Drain off excess fat. Add 1 tsp water, cover and simmer on low heat for 10-15 minutes.
10. Cool meatballs to room temperature, then place them on a baking sheet in a single layer, place in freezer about 1 hour until completely frozen. Store in a zipper bag in the freezer for future use. This recipe can be doubled or tripled.

Source>>SLOW COOKER MEATBALL STROGANOFF@bakeatmidnite

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