These stroganoff-style meatballs are so darn delicious that your family will be running home for dinner! There are many variations of beef stroganoff, the traditional creamy beef dish that originated in Russia in the 19th century, but the recipe below is one of my faves. Served over rice or egg noodles, it is incredibly satisfying. It truly is the ultimate comfort food!
You first need to mix and form your meatballs. I like to place my meatballs in the freezer for at least an hour to set. Doing this keeps the meatballs from falling apart when you add them to the slow cooker. Whisking flour, melted butter and beef broth assure that your sauce is nice and thick. After cooking the meatballs for 6 hours, you add sour cream to turn them into delicious and creamy morsels of love! I guarantee you will not be disappointed.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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