Family Foods

Slow Cooker Meatballs in Mushroom Sauce

Makes Serves 4. Photo by Campbell's By Campbell's

Ingredients:

• 1 lb (454 g) lean ground beef
• 1/3 cup (80 mL) onion
• 3 garlic
• 1 tsp (5 mL) paprika
• 1/2 tsp (3 mL) salt and pepper
• 1 1/4 cups (310 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
• 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) chives

Directions:

1. Gently mix together beef,onion,garlic,paprika,salt and pepper; shape into 16 meatballs,each about 1 inch (2.5 cm) in diameter.
2. 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.
3. 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.