Turkey Meatball Stroganoff

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

 

Frozen meatballs and the slow cooker make getting a home-cooked comfort meal of Turkey Meatball Stroganoff on the table super easy.

Yield:

Makes 6 Servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 7 Hours, 35 Minutes

Ingredients

1 (26-oz.) package frozen turkey meatballs, thawed
2 (8-oz.) packages fresh mushrooms, quartered
1/2 cup chopped onion
1 garlic clove, pressed
1 (14-oz.) can low-sodium beef broth
1 (6-oz.) can tomato paste
2 tablespoons all-purpose flour
1 (8 oz.) container sour cream
6 cups hot cooked wide egg noodles
Garnish: chopped fresh parsley

Preparation

1. Add meatballs, mushrooms, onion, and garlic to a lightly greased 3 1/2- to 4-qt. slow cooker. Whisk together beef broth, tomato paste, and flour, whisking until smooth. Pour over meatball mixture.

2. Cover and cook on Low 6 to 7 hours. Stir in sour cream. Serve over hot cooked egg noodles.

Note:

Our Best Slow Cooker Suppers

November 2013