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Slow Cooker Meatballs in Mushroom Sauce https://www.metro.ca/userfiles/image/recipes/boulettes-de-viande-en-sauce-aux-champignons-a-la-mijoteuse-10397.jpg PT15M PT6H00M PT6H15M
Gently mix together beef, onion, garlic, paprika, salt and pepper; shape into 16 meatballs, each about 1 inch (2.5 cm) in diameter.In slow cooker, combine soup, broth and Worcestershire sauce until smooth.Add meatballs; cook on low for 5 hours.Whisk flour with 1/2 cup (125 mL) of the cooking liquid; stir into slow cooker.Cook on high for about 1 hour or until sauce has thickened.Stir in sour cream and chives just before serving.Tips:If you're short on time, try preparing this recipe with frozen meatballs, instead of making them from scratch.Serve meatballs over rice, quinoa or pasta.
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1 lb (454 g) lean ground beef 1/3 cup (80 mL) onion, grated 3 clove garlic, minced 1 tsp. (5 mL) paprika 1/2 tsp. (2 mL) salt and fresh ground black pepper 1x284 mL condensed low fat cream of mushrooms 1 1/4 cup (300 mL) beef broth 30% less sodium ready to use Campbell's 1 Tbsp. (15 mL) Worcestershire sauce 1/4 cup (60 mL) all-purpose flour 1/2 cup (125 mL) sour cream 1/3 cup (80 mL) fresh chives, chopped
Slow Cooker Meatballs in Mushroom Sauce

Slow Cooker Meatballs in Mushroom Sauce

Rate this recipe
7 Votes
4
servings
0:15
Preparation
6:00
COOKING
6:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    lean ground beef
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    226 g


  • 1/3 cup
    (80 mL)
    onion, grated
  • 3
    clove garlic, minced
  • 1 tsp.
    (5 mL)
    paprika
  • 1/2 tsp.
    (2 mL)
    salt and fresh ground black pepper
  • 1x284 mL
    condensed low fat cream of mushrooms
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  • 1 1/4 cup
    (300 mL)
    beef broth 30% less sodium ready to use Campbell's
  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
  • 1/4 cup
    (60 mL)
    all-purpose flour
  • 1/2 cup
    (125 mL)
    sour cream
  • 1/3 cup
    (80 mL)
    fresh chives, chopped
Imprimer ma sélection

Preparation

Gently mix together beef, onion, garlic, paprika, salt and pepper; shape into 16 meatballs, each about 1 inch (2.5 cm) in diameter.

In slow cooker, combine soup, broth and Worcestershire sauce until smooth.

Add meatballs; cook on low for 5 hours.

Whisk flour with 1/2 cup (125 mL) of the cooking liquid; stir into slow cooker.

Cook on high for about 1 hour or until sauce has thickened.

Stir in sour cream and chives just before serving.

Tips:

If you're short on time, try preparing this recipe with frozen meatballs, instead of making them from scratch.

Serve meatballs over rice, quinoa or pasta.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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