Slow Cooker Creamy Mushroom Meatballs

Instructions

Step 1: In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, pepper, and paprika. Mix until just combined. /n
Step 2: Form the mixture into evenly sized meatballs and place them in the slow cooker. /n
Step 3: In a separate bowl, whisk together cream of mushroom soup, beef broth, onion soup mix, Worcestershire sauce, and dried parsley. /n
Step 4: Pour the sauce evenly over the meatballs in the slow cooker. /n
Step 5: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the meatballs are cooked through and tender. /n
Step 6: Stir in sour cream during the last 20–30 minutes of cooking for a creamy finish. /n
Step 7: Gently stir to coat all meatballs in the sauce. /n
Step 8: Serve warm over your choice of side.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until heated through, adding a splash of broth if needed. This dish also freezes well for up to 2 months; thaw overnight before reheating.