Creamy Crockpot Meatballs & Noodles
Creamy, rich meatballs and noodles made effortlessly in the crockpot, perfect for a stress-free family dinner.
If you're anything like me, your weeknights are a whirlwind of activity. That's why I love my crockpot! This creamy meatball and noodle dish is a lifesaver on busy nights. Just toss everything into the crockpot in the morning, and by dinner time, you've got a rich, flavorful meal ready to go. It's kid-approved and the ultimate comfort food, all without breaking a sweat!
Instructions
Add frozen meatballs, cream of mushroom soup, beef broth, steak sauce, Dijon mustard, Worcestershire sauce, garlic, chopped onion, salt, pepper, parsley flakes, and onion powder to your crockpot.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Stir in sour cream during the last 15–30 minutes of cooking.
Cook egg noodles separately and serve the creamy meatballs on top.
Tips for the Best Results
- Use a liner in your crockpot for easy cleanup.
- If the sauce seems too thick, add a splash more beef broth.
- Make sure to stir in the sour cream at the end to keep it smooth.
Variations & Substitutions
- Swap beef meatballs for turkey or chicken meatballs for a lighter version.
- Add sliced mushrooms for extra flavor and texture.
- Use Greek yogurt instead of sour cream for a tangy twist.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in the microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
Frequently Asked Questions
Can I freeze this dish?
Yes, you can freeze the cooked meatballs and sauce for up to 3 months. Cook the noodles fresh when ready to serve.
Can I use fresh meatballs?
Yes, just adjust the cooking time as fresh meatballs may cook faster.
What can I use instead of cream of mushroom soup?
Try cream of chicken soup or make a homemade cream sauce as a substitute.
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