Slow Cooker 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 kilo pork mince
- 400 g sliced mushrooms
- 2 diced onions
- 2 cups water or beef stock
- 2 beef stock cubes 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
- 1/2 a lemon juiced
- 2 tsp paprika
- pinch of dried thyme
- 1/2 cup sour cream
- 1/2 cup cream
- fresh parsley to garnish
- 500 g your choice of pasta I used left over spaghetti
Instructions
- In the slow cooker
- 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 1/2 a cup of the beef stock or water to deglaze the meatball pan. Add it over the meatballs in the slow cooker
- Add all ingredients except the corn flour and 4 Tbsp water for the slurry, and the cream and sour cream
- Cook on low for 5-6 hours / High for 2-3 hours, or until the pork is cooked through
- Cook the pasta according to the packet directions
- Once the pork meatballs are cooked. Add the sour cream and cream.Add the corn flour and water slurry to thicken the sauce. Add the cooked pasta and stir to combine all the ingredients
Servings: 5 people