Meatballs in Creamy Mushroom Sauce

Meatballs in Creamy Mushroom Sauce

Serves 12

Mushroom Sauce:
2 x 440g can mushrooms in butter sauce
2 cups beef stock
1/2 cup flour
1/2 cup sherry
2 teaspoons paprika
2 cups sour cream

1kg minced beef
500g pork mince
2 x 60g eggs
1/2 cup chopped parsley
Salt and pepper, to taste
3 cups fresh breadcrumbs

Place all the mushroom sauce ingredients except sour cream into Slow Cooker and stir to combine.

Mix all ingredients for meatballs together in a bowl and shape into walnut size balls. Fry meatballs in a pan then add to sauce in the Slow Cooker. Cover and cook on LOW for 6-8 hours or HIGH for 2-4 hours. Fifteen minutes before serving, switch to HIGH and stir in the sour cream.

Serve with fluffy rice or couscous.

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