Slow-Cooked Meatball Stroganoff with Noodles

Ingredients

For the meatballs

• 1 lb (450 g) ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

For the sauce

• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 small onion, sliced
• 1 cup mushrooms, sliced (optional but traditional)
• 1 cup sour cream
• 2 tbsp flour or cornstarch (for thickening)
• Salt & pepper to taste

Other

• 8–10 oz egg noodles
• Fresh parsley (optional garnish)

Instructions

1. Make the meatballs

1. In a bowl mix ground beef, breadcrumbs, egg, garlic, onion, salt, pepper, and paprika.
2. Form into 1–1.5 inch meatballs.

2. Brown the meatballs

• Heat a pan with a little oil.
• Brown meatballs for 3–4 minutes (just to get color, not fully cooked).

3. Slow cook

1. Place meatballs in the slow cooker.
2. Add sliced onions, mushrooms, beef broth, Worcestershire sauce, and mustard.
3. Cook:
   • Low: 6–7 hours
   • High: 3–4 hours

4. Thicken the sauce

1. Mix flour with a little water to make a slurry.
2. Stir into the slow cooker during the last 20–30 minutes.

5. Add sour cream

• Stir in sour cream at the end for the creamy stroganoff flavor.

6. Cook noodles

• Boil egg noodles according to package instructions.
• Serve meatballs and sauce over the noodles.

✅ Tip: For extra flavor, add 1/2 tsp smoked paprika or a splash of cream.