Slow Cooker Meatballs in Creamy Mushroom Sauce

I made this cream of mushroom meatballs dish on a day that was bitterly cold and it was a perfect warm-you-up-comfort-food. My friend who had stopped by after work said he thought this was the epitome of comfort food. I’d have to say it’s definitely up there!

Easy peasy to make. I usually like to line my slow cooker with parchment paper as it makes the clean-up SO much easier! And I’m all about the easier.

🌟Ingredient Highlights

All of these ingredients are easily found at any grocery store.

• MEATBALLS: I used frozen, store-bought beef meatballs for convenience. If you want to use chicken meatballs, that’s great! You could make the meatballs by hand but there’s nothing like the easiness of the dump-and-go type of meal with a slow cooker. So, regardless. if you use home-made, or store-bought…. be sure they’re cooked, and frozen.
• SOUP: Any can of CONDENSED cream of mushroom soup will be perfect. If the store doesn’t carry any cream of mushroom soup, cream of chicken will work as well. BTW, if you’re a fan of cream of mushroom soup like I am, I created a Slow Cooker Cream of Mushroom Soup from scratch that’s just divine!
• MUSHROOMS: I LOVE my mushrooms! Fresh, dried or canned, I like them all. For this recipe, I used a can of drained mushrooms. Feel free to use sliced fresh mushrooms if you prefer.
• BROTH: Beef broth is what I use for this recipe because they’re beef meatballs. However, use chicken broth if that’s what you have on hand, it’s no problem. Both add excellent flavor to the dish.
• SOUR CREAM: This adds even more creaminess to the gravy that the mushrooms are served in. Worried about the extra calories? Use plain Greek yogurt.

📌How To Make Meatballs In A Creamy Mushroom Sauce

These instructions couldn’t be easier, to be honest. This is one of the other reasons why I love making this recipe.

1. Combine all ingredients except the sour cream in the slow cooker bowl.
2. Cook on low for 6 – 7 hours or on high for 3 – 4.
3. When cooking time is complete, and just before serving, stir in the sour cream.
4. Serve on mashed potatoes and garnish with a dollop of sour cream.

Serving Suggestions

It’s nice to serve this on creamy mashed potatoes, but rice or quinoa are great ideas, or even cauliflower rice if you’re following a low-carb lifestyle.
To add some freshness on the plate, this Corn Salad with Bacon is excellent as a cold salad, but if you want a hot side vegetable, try my Honey Roasted Rainbow Carrots recipe. Kids love that one!

Storing and Freezing

This meal will freeze beautifully. In fact, using Souper Cubes is something I have started using and they’re so convenient. Spoon the leftovers into the two-cup portions and then freeze. When thoroughly frozen, remove them and store them in a freezer-friendly ziplock or if you have it, vacuum pack the frozen cubes and they will last at least months if not longer, without fear of freezer burn.

What about other cooking methods?

STOVETOP METHOD: You could also make this cream of mushroom meatballs on the stovetop. I’d begin by thawing the meatballs first though. Then, still add all the ingredients together, (except the sour cream), bring the mixture to a boil and turn it down to low simmer. Add the meatballs and let them heat through in the liquid. As it’s simmering, keep an eye on the liquid in the pot as it cooks.

OVEN METHOD: If want to make this in the oven, use the frozen meatballs, add all ingredients together (except the sour cream), and cover with foil. Bake for about 20 – 25 minutes at  350 degrees, again, keeping an eye on it in regards to enough broth.