Slow Cooked Pork Meatball Stroganoff with Pasta
This is a quick and easy slow cooker recipe, with minimal fuss. I like to make the meat balls with just the pork mince and no added ingredients. It really makes the meatballs stand out on their own. Definitely one to try in this week's meal plan menu.
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Equipment
- 1 Slow Cooker or Multi Cooker
Ingredients
- 1 kg pork mince
- 400 g mushrooms sliced
- 2 onions diced
- 2 cups water or beef stock 2 beef stock cubes with 2 cups of water if you have no beef stock
- 2 tsp garlic
- 1 tsp mushroom salt see my linked recipe to make your own
- 2 tbsp worchestshire sauce
- ½ lemon juiced
- 2 tsp paprika
- pinch dried thyme
- ½ cup sour cream
- ½ cup cream
- fresh parsley to garnish
- 500 g pasta of your choice I used left over spaghetti
Instructions
- Assemble the meatballs by taking the plain pork mince and rolling it into balls. In a frying pan, add 1 tbsp oil and pan fry them until golden on the outside. Do not cook all the way through; add them to the slow cooker.
- Use ½ a cup of the beef stock or water to deglaze the pan. Add it over the meatballs in the slow cooker.
- In the slow cooker, add all ingredients except the corn flour and 4 tbsp water for the slurry, cream and sour cream.
- Cook on low for 5-6 hours or high for 2-3 hours, or until the pork is cooked.
- Cook the pasta according to the packet directions.
- Once the pork meatballs are cooked. Add the sour cream and cream.
- Mix the corn flour and water together and add to thicken the sauce.
- Add the cooked pasta and stir to combine all the ingredients.
Servings: 5 people