Crock Pot Turkey Meatball Stroganoff Recipe Recipe Fo

SLOW COOKER MEATBALL STROGANOFF

Steps:

• Whisk together the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
• Place the mushrooms and onions into a 6-quart slow cooker. Top with the meatballs. Pour the soup mixture over the beef.
• Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.
• Stir the sour cream into the slow cooker.
• Serve the meatballs and sauce with the noodles. Sprinkle with parsley, if desired.

CROCK POT MEATBALL STROGANOFF

Steps:

• Mix together all the ingredients except sour cream and noodles in your 4 quart crock pot.
• Cook on low for 4 hours or high for 2 hours, stirring occasionally.
• Before serving, stir in sour cream.
• Serve over noodles.

TURKEY MEATBALL STROGANOFF (INSTANT POT, SLOW COOKER OR STOVE TOP)

Steps:

• Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
• In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
• In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
• For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it's own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
• For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
• For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.

QUICK MEATBALL STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

CROCK POT TURKEY STROGANOFF

Steps:

• Combine all ingredients, except egg noodles, in crock pot.
• Stir in one soup can of water.
• Mix ingredients together.
• Cook on low for 8 hours, or high for 4 hours.
• Prepare egg noodles per package directions.
• Serve stroganoff over noodles.
• Add dollop of sour cream if preferred.

CROCK POT MEATBALL STROGANOFF

Steps:

• Dump the meatballs (still frozen) in the crock pot.
• Add the jar of gravy and mix it to cover all.
• Cook on low for 8 hours.
• Stir in the sour cream and warm through about 30 minutes before serving.
• Serve over noodles, rice or mashed potatoes.

SLOW-COOKED TURKEY STROGANOFF

Steps:

• Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low until meat is tender, 6-8 hours., Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with noodles.

EASY SLOW COOKER SWEDISH MEATBALLS

Steps:

• Whisk beef broth and mushroom soup together in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion.
• Cook on High for 4 hours. Add sour cream, mixing well. Cook until sauce is heated through, about 30 minutes.