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6 ratings, avg : 5.00

Slow cooker meatballs rule. And this creamy mushroom sauce, similar to a Stroganoff, is really tasty and goes very well with pasta or rice. As for those picky eaters in your life, they won’t even know there are mushrooms in there.

Remember the slow cooker meatballs in tomato sauce? When I found the trick to keeping them whole in the slow cooker? I made 12 meatballs for that recipe but only used half. This is what I did with the rest, which I’d kept in the freezer. The mushroom sauce is blended at the end, which makes it thicken beautifully, before cream cheese is added for extra creaminess. A great midweek meal for the whole family. Serve with some steamed green veg like broccoli or french beans on the side.


1 tin (400gr) mushrooms (230gr strained weight)

1 cup hot chicken stock

1 Tbs Worcestershire sauce

2 tsp dried onion flakes

1 Tbs corn flour mixed with 1 Tbs cold water

1/2 tsp salt

1/4 tsp black pepper, freshly ground

6 meatballs, frozen, from the recipe here

100 gr cream cheese

1 Tbs cognac or brandy

1 tsp lemon juice

1 tsp Dijon mustard

Step 1

Put the strained mushrooms into the slow cooker insert and add the stock, Worcestershire sauce, onion flakes, corn flour slurry, salt and pepper. Stir well and place the frozen meatballs on top. Don’t stir again so the meatballs brown a little while cooking. Cook on low for 6-7 hours.

Step 2

When cooked, take out the meatballs and cover them in foil so they keep warm. Take the insert out of the base and blend the sauce with a stick blender. Return the stoneware to the base and add the cream cheese, cognac, lemon juice and mustard. Stir well till the cream cheese disolves and put the meatballs back in. If it’s all gone a bit cold, turn the slow cooker on high for about 15 minutes till warmed through.

6 ratings, avg : 5.00

So, what do you think? Leave me a comment!

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