Ingredients
• Meatballs: 1 bag (approx. 24–30) frozen beef or turkey meatballs (or homemade).
• Noodles: 1 package (12 oz) wide egg noodles.
• The Sauce: 1 can (10.5 oz) cream of mushroom soup, 1 can (10.5 oz) beef consommé or beef broth, and 1/2 cup of sour cream.
• Seasoning: 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and black pepper to taste.
Instructions
1. Combine: Place the meatballs in your slow cooker. In a separate bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and spices.
2. Slow Cook: Pour the sauce over the meatballs. Cover and cook on Low for 4–6 hours (or High for 2–3 hours).
3. Prepare Noodles: About 15 minutes before serving, cook the egg noodles on the stovetop according to the package directions.
4. Finish the Sauce: Stir the sour cream into the slow cooker to make the gravy extra creamy.
5. Serve: Gently fold the cooked noodles into the meatball mixture (as shown in your image) and let them sit for 5 minutes to soak up the flavor before serving.
Benefits
• High-Quality Protein: The meatballs provide essential amino acids needed for muscle repair and a healthy metabolism.
• Rich in Iron: Beef meatballs are a great source of iron, which helps transport oxygen through your blood and keeps your energy levels high.
• Efficient Meal Prep: Using a slow cooker saves time and reduces kitchen stress, allowing you to focus on other tasks while dinner cooks itself.
• Comfort & Satiety: The combination of creamy gravy and noodles provides a feeling of fullness and comfort, which can help reduce late-night snacking.