Stroganoff Meatballs

When my daughter took a bite of these Stroganoff Meatballs, she shouted, "Yum! I love this!" You can't get much better an endorsement than that, can you?

While cleaning out our cupboards this week, I found a recipe book I’d forgotten we had, called “Six Ingredients or Less” by Carlean Johnson. In today’s economy, I’m all about yummy meals that don’t require me to buy dozens of expensive ingredients, so I started exploring and found a few dishes right off the bat that intrigued me. I thought I’d share a couple with you.

The first is a slow-cooker meal called Stroganoff Meatballs. When my daughter took a bite, she shouted, “Yum! I love this!” You can’t get much better an endorsement than that, can you?

The only “watch-out” with this recipe is that the meatballs can start to fall apart and the broth can evaporate after more than five hours of cooking. This is probably one to save for a day when you’re able to stop home for lunch to fire things up.

That way, when you get home around 6 p.m., things should be in good shape. (And if you do have to let it go longer, just add a can of cream of mushroom soup to perk the dish back up.)


1 can (14 1/2 ounces) beef broth
1/4 cup flour
1 cup chopped onion
2 tablespoons butter, melted
30 precooked frozen meatballs
1 cup sour cream


  1. Combine beef broth and flour in slow cooker, whisking until smooth.
  2. Add onion, butter and meatballs. Cover and cook on low 4-5 hours.
  3. Add sour cream and stir until blended.
  4. Cook on high for 30 minutes more.
  5. Serve over rice or noodles.

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