Ingredients
Method
- In a 5-6 quart slow cooker, mix 10.75 ounce can cream of mushroom soup (low sodium) with 14 ounce can beef broth (low sodium), 1 packet dry onion soup mix and 2 Tablespoons A1 steak sauce. Whisk together well.
- Then add in 2 pound bag frozen meatballs and stir. Cover and cook on low for 6-8 hours or on high 3-5 hours.
- If serving with egg noodles: just before meatballs are done, put a pot of water on the oven to boil for your 12 ounce package egg noodles (make according to package directions.) Drain noodles well when done.
- After meatballs have finished cooking, stir in 1 cup sour cream.
- Mix noodles and meatballs together or serve meatballs on top of noodles.
Nutrition
Notes
- For a richer flavor, consider using a combination of frozen meatballs and homemade meatballs; just make sure they are fully cooked before adding them to the slow cooker.
- If you prefer a creamier sauce, substitute the sour cream with plain Greek yogurt or a splash of heavy cream right before serving for added richness.
- Store any leftovers in an airtight container in the fridge for up to 3 days; when reheating, do so slowly on the stove or in the microwave to prevent the sauce from separating.
- For a quicker meal, you can cook the egg noodles while the meatballs are finishing up, saving time and keeping everything warm for serving.
- Feel free to swap the cream of mushroom soup with other cream soups like cream of chicken for a different flavor profile, but the original combination is highly recommended for the best results.