Slow Cooker Pork Meatball Stroganoff
Slow cooked pork meatball stroganoff with pasta. A creamy, comforting slow cooker dinner made with pork mince, mushrooms, and simple ingredients.
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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 if using water instead of stock
- 2 tsp garlic
- 1 tsp mushroom salt
- 2 Tbsp Worcestershire sauce
- Juice of ½ lemon
- 2 tsp paprika
- pinch of dried thyme
- ½ cup sour cream
- ½ cup cream
- fresh parsley to garnish
- 500 g pasta of your choice
To Thicken:
- Corn flour mixed with water as needed
Instructions
- Roll the pork mince into evenly sized meatballs.
- Heat a tablespoon of oil in a frying pan and brown the meatballs until golden on the outside. They don’t need to be cooked through. Transfer them to the slow cooker.
- Use about ½ cup of the stock or water to deglaze the pan, scraping up any browned bits, and pour this over the meatballs.
- Add all remaining ingredients except the sour cream, cream, pasta, and corn flour slurry to the slow cooker.
- Cook on low for 5–6 hours or high for 2–3 hours, until the meatballs are cooked through.
- Cook the pasta according to packet instructions and drain.
- Stir the sour cream and cream into the slow cooker.
- Mix corn flour with a little water and add gradually to thicken the sauce to your liking.
- Add the cooked pasta and gently stir to combine everything before serving.
Notes
Stacey's Kitchen Tips
- Browning the meatballs first adds flavour and helps them hold together.
- Don’t add the sour cream too early — it stays smoother when stirred in at the end.
- This dish thickens as it cools, so stop thickening just before it looks perfect.
Variations & Substitutions
- Beef or chicken mince can be used instead of pork.
- Swap sour cream for crème fraiche if you prefer.
- Add a spoon of wholegrain mustard for extra depth.
- Serve over mashed potatoes or rice instead of pasta.
Servings: 5 people