🍝 Slow-Cooked Meatball Stroganoff with Noodles

📝 Ingredients

For the Meatballs:

• 1 lb ground beef (or mix of beef & pork)
• ½ cup breadcrumbs
• 1 egg
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika
• 1 tsp Worcestershire sauce

For the Stroganoff Sauce:

• 2 cups beef broth
• 1 cup sour cream
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 onion (sliced)
• 2 cloves garlic (minced)
• Salt & pepper to taste
• 2 tbsp butter or oil

For the Noodles:

• 250g egg noodles
• Salted water for boiling

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👩‍🍳 Instructions

1. Make the Meatballs:

1. Mix ground meat, breadcrumbs, egg, onion, garlic, salt, pepper, paprika, and Worcestershire sauce.
2. Form into small meatballs (1–1.5 inches).
3. Optional: Sear meatballs in a skillet 2–3 minutes per side for extra flavor.

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2. Slow-Cook the Stroganoff:

1. In a slow cooker, melt butter and sauté onions and garlic until soft.
2. Add tomato paste, Dijon mustard, smoked paprika, salt, and pepper.
3. Pour in beef broth and stir.
4. Gently add meatballs into the sauce.
5. Cook on low for 4–5 hours or high for 2–3 hours.

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3. Finish with Sour Cream:

• 15–20 minutes before serving, stir in sour cream.
• Adjust seasoning with salt and pepper.

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4. Cook Noodles:

• Boil egg noodles according to package instructions.
• Drain and serve under the meatballs and sauce.

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🍽️ Serve

• Plate noodles, top with meatballs and sauce.
• Garnish with fresh parsley or dill.

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✨ Tips

• For extra richness, add mushrooms sautéed with onions. 🍄
• Can be made ahead; flavors improve after a day.
• Freeze leftovers for an easy future meal.