Juicy meatballs cooked low and slow in a rich, savory sour cream and beef broth gravy. Serve over egg noodles or mashed potatoes.
Prep Time: 15 mins | Cook Time: 3 hours | Servings: 6 | Difficulty: Easy
Ingredients
- 1 bag (26 oz) frozen meatballs
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 1 packet (1 oz) dry onion soup mix
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- Fresh parsley for garnish, cooked egg noodles for serving
Step-by-Step Instructions
- Place frozen meatballs into slow cooker liner.
- Whisk cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce in a bowl until combined.
- Pour soup mixture over meatballs.
- Cover and cook on LOW for 3-4 hours or HIGH for 2 hours.
- Stir in sour cream 15 minutes before serving until smooth.
- Serve hot over cooked buttered egg noodles and garnish with chopped parsley.
Chef’s Tips & Variations
Don’t boil sauce after adding sour cream to prevent curdling.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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