Ideal for quick family meals and simple to prepare, this Slow Cooker Meatball Stroganoff dinner is made with lean ground beef, button mushrooms, red onion, garlic, and creamy sour cream. This satisfying Slow Cooker Meatball Stroganoff meal can serve 4 people comfortably.

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Slow Cooker Meatball Stroganoff Ingredients

• 500g / 1 lb 2 oz lean minced beef
• ½ tbsp olive oil
• 200g / 7 oz small button mushrooms, thickly sliced
• 1 red onion, sliced
• 1 garlic clove, crushed
• 1 tbsp plain flour
• 1 tbsp sweet paprika
• 1 beef stock cube, crumbled
• 2 tbsp tomato purée
• 150 ml / 5 fl oz soured cream
• Small handful of flat-leaf parsley, roughly chopped

How To Make Slow Cooker Meatball Stroganoff

1. Prepare the Slow Cooker and Meatballs: If your slow cooker requires preheating, get that going first. Season the minced beef well with salt and pepper, then shape it into 16 to 20 meatballs, roughly walnut-sized.
2. Sear the Meatballs: Heat the olive oil in a non-stick frying pan over medium heat. Add the meatballs, cooking until they’re browned on all sides, which will add rich flavor. Transfer the browned meatballs into the slow cooker along with the sliced mushrooms.
3. Sauté the Onion and Garlic: In the same pan, add the sliced red onion and crushed garlic. Cook them for about 3 to 4 minutes until softened and aromatic, stirring occasionally to prevent sticking.
4. Make the Sauce: Sprinkle the flour and paprika over the onions and garlic in the pan, stirring constantly to coat and cook off any raw flour taste. Pour in 250 ml (9 fl oz) of water, add the crumbled beef stock cube and tomato purée, then stir well until the mixture begins to thicken and becomes smooth.
5. Combine Everything in the Slow Cooker: Pour the sauce mixture over the meatballs and mushrooms in the slow cooker. Stir gently to coat the meatballs evenly. Cover the slow cooker with its lid and cook on the Low setting for 2 to 3 hours, letting the flavors meld together as the mushrooms release their juices.
6. Finish with Sour Cream and Parsley: When ready, remove the slow cooker lid and stir in the soured cream along with most of the chopped parsley. Allow everything to warm through for a few minutes without the lid. Serve hot, garnished with the remaining parsley for a fresh touch.

Recipe Tips

• Make it lighter: Use Greek yogurt instead of sour cream for a lighter option with added protein. Greek yogurt holds up well and gives a similar creamy texture without as much fat.
• Extra umami flavor: Add a splash of Worcestershire sauce to the sauce mixture for an additional depth of flavor. This little addition makes the savory flavors pop in every bite.
• Use fresh herbs if possible: Fresh parsley adds a great flavor boost at the end. If you have fresh thyme, add a small sprig at the start for added herbal depth.
• Achieve evenly browned meatballs: Roll the meatballs with slightly damp hands to prevent them from sticking. This helps form perfect, evenly cooked meatballs that hold their shape better.
• Make it ahead-friendly: This dish can be fully prepared the day before, then reheated gently in the slow cooker or on the stovetop. The flavors deepen, making it even more delicious.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• 3 Ingredients Crockpot Swedish Meatballs
• Slow Cooker Meatball Sliders
• Slow Cooker Meatballs And Gravy