Description
Tender beef meatballs smothered in a savory mushroom-onion gravy, swirled with sour cream—set-it & forget-it comfort!
Ingredients
-
1 can (400g) condensed mushroom soup
-
500ml beef stock
-
1 packet (40g) French onion soup mix
-
2 tablespoons Worcestershire sauce
-
1kg frozen beef meatballs
-
400g egg noodles
-
200ml sour cream
Instructions
Step 1: Make the Sauce
-
In the slow cooker, whisk together the condensed soup, beef stock, French onion soup mix, and Worcestershire sauce until smooth and combined.
Step 2: Add the Meatballs
-
Place the frozen meatballs into the sauce. Stir gently to coat them evenly without breaking them apart.
Step 3: Slow Cook
-
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the meatballs are fully heated through and tender.
Step 4: Cook the Noodles
-
About 20 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.
Step 5: Stir in the Sour Cream
-
Stir the sour cream into the slow cooker mixture until the sauce is creamy and well-blended.
Step 6: Serve and Enjoy
-
Spoon the meatballs and creamy sauce over the noodles or mix them all together in a serving bowl. Garnish with fresh parsley if desired.
Notes
-
This recipe is a crowd-pleaser and ideal for potlucks, holidays, and meal prepping
-
Garnish with chopped parsley or fresh dill for a bright finish
-
Great way to use up pantry staples and freezer meatballs
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American