Easy Slow Cooker Meatball Stroganoff

Submitted by Chef Shantal

"A family favorite, made with either store-bought frozen meatballs or homemade frozen meatballs. Penne can replace the egg noodles, best served with steamed broccoli."

 

• Ready In: 5hrs 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 78.78 ml cream cheese
• 283.49 g can condensed cream of mushroom soup
• 283.49 g can beef broth, with lower sodium
• 500 g of frozen cooked meatballs
• 709.77 ml sliced mushrooms
• 1 onion, sliced
• 2 garlic cloves, minced
• 2.46 ml black pepper
• 236.59 ml sour cream
• 1182.95 ml egg noodles

directions

1. Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
2. Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
3. Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
4. Drain pasta, serve with meatball mixture.