December 13, 2009

Crockpot Meatballs over Noodles

I wanted to throw something in the Crockpot for dinner that was warm, gooey and mindless. I found this on All and thought we would try it. It is kind of like Swedish meatballs, but better. And SO easy. I mean, really easy. No measuring or anything!

The recipe originally called for 24 servings!! I would love to see the size of the Crock Pot you would use for that one! I cut it in half to 12, because that is what took 1 can of each item. So that is what I am listing here. If you want to mess around with the serving size, just follow the link above. This made enough for Steve and I with leftovers...not a ton, but some. It was really good and hit the spot on a cold winter's night!

1 can cream of celery soup (I used Healthy Request)
1 can condensed French Onion soup
8 oz. sour cream (about a cup)
3 pounds frozen Italian style meatballs (I ended up only using 2 pounds)
egg noodles
melted butter

Throw the cream of celery and french onion soup into the Crock Pot, mix well. Add the meatballs. If you choose, you can add the sour cream at this time as well. I followed some suggestions from other readers and added it in the last 3o minutes. I also added 2 small jars of mushrooms.

Cook on high for 3 hours. I cooked ours on low for around 6 and found the meatballs were breaking up a lot when I was stirring it around, so my advice would be to not cook it for too long.

Serve over cooked egg noodles that you can add butter to if you want, I didn't.

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