Directions
- 1Add your frozen meatballs to a crockpot.
- 2Next, add cream of mushroom soup, beef broth, Worcestershire sauce, Steak sauce, and Dijon mustard.
- 3Season everything with salt, pepper, parsley, onion powder, and minced garlic in a slow cooker.
- 4Add a small chopped onion and stir everything together well.
- 5Cook on low for 4-6 hours.
- 6After 4-6 hours boil 12 oz of egg noodles according to the directions on the package.
- 7Add sour cream and 12 oz of cooked egg noodles to the crockpot and stir well.
- 8Top with dried parsley.
Ingredients
- 26 oz frozen homemade meatballs
- 10 oz can cream of mushroom soup
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Steak Sauce
- 1 tbsp Dijon mustard
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tsp parsley flakes
- 1 tsp onion powder
- 1 tbsp minced garlic
- 1 onion, chopped
- 0.5 cup sour cream
- 12 oz bag egg noodles
Equipment
crockpot
Tips
- Cook on low for 4-6 hours.
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