Ingredients:
1 pkg Frozen Meatballs
2 cans Cream of Mushroom Soup 10.75 oz
1 pkg Beef Gravy Mix
1 jar Beef Broth
1 cup water
1 pkg Egg Noodles
1 cup Sour Cream
For Slow Cooker:
Place meatballs in the slow cooker. Mix soup, broth, gravy mix, and water in a large bowl; stir to combine. Pour mixture over meatballs. Cook on low for 6-8 hours or on high for 3-4 hours. In meantime, cook noodles according to package instructions. Just before serving, mix in sour cream. Enjoy!
For Stovetop:
Mix soup, broth, gravy mix, and water in a skillet or dutch oven; stir to combine. Add meatballs and noodles. Heat to boiling. Reduce heat to medium and stir occasionally. Cover and simmer for about 10 minutes. Stir in sour cream. Serve immediately.
Notes:
*This is the basic recipe. You can add any seasonings (garlic, onions, steak seasoning, etc.) to your liking and parsley for garnish.
*Serves 8 people.
*Meatballs can also be served over rice or mashed potatoes.
*Can be paired with just about any vegetable (green beans, lima beans, corn, carrots, broccoli, etc.).
*Leftovers can be store in an airtight container in the fridge for 3-4 days; reheat on stovetop or in the microwave.
