🍲 Slow Cooker Meatball Stroganoff

Serves: 6
Prep: 5 minutes
Cook: 4–5 hours on LOW or 2–3 hours on HIGH

Ingredients

• 24 oz (680 g) frozen fully cooked meatballs
• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
• 8 oz (227 g) sliced mushrooms
• 1 cup (240 g) full-fat sour cream

Directions

1. Add meatballs and mushrooms to a lightly greased 6-quart slow cooker.
2. Add the soup over the meatballs and mushrooms. Stir gently to coat.
3. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are thoroughly hot and the mushrooms are tender.
4. Add sour cream: Turn the slow cooker to LOW or WARM and stir in the sour cream until smooth.
5. Rest: Cover and let stand for 5–10 minutes so the sauce thickens.
6. Serve over cauliflower rice, zucchini noodles, mashed cauliflower, broccoli, or another vegetable for a lower-carb meal.