Ingredients
Method
- In a 5-6 quart slow cooker, whisk together both cans of cream of mushroom soup, the dry onion soup mix packet, and 1 cup of low-sodium beef broth until combined. The mixture will be thick — that's totally fine.
- Add the 2 lbs of frozen meatballs directly into the slow cooker. Stir gently to coat the meatballs in the sauce mixture.
- Cover and cook on LOW for 4-6 hours. Avoid lifting the lid during cooking. The sauce will thin out and develop into a rich, savory gravy as it cooks.
- About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the 12 oz of wide egg noodles according to package directions until just al dente. Drain well.
- Optional: For a thicker gravy, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Stir into the slow cooker, switch to HIGH, and cook uncovered for an additional 20-30 minutes until thickened.
- Serve meatballs and gravy generously over the cooked egg noodles. Enjoy!
Nutrition
Notes
Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. For best results, store noodles separately so they don't absorb all of the gravy. Reheat gently on the stovetop over medium-low heat or in the microwave. The meatball sauce (without noodles) can be frozen for up to 3 months — cover well to protect against freezer burn.
Lower the sodium: Using low or no sodium beef broth and a low-sodium cream of mushroom soup is a great way to reduce the overall sodium in this dish without sacrificing any of that wonderful flavor. You can always season with a pinch of salt at the end if needed.
Make it heartier: Want to sneak in some extra nutrition? Stir in a couple of handfuls of fresh baby spinach or some sliced mushrooms during the last 30 minutes of cooking. The whole family will love it and it makes this already satisfying meal even more wholesome and nourishing!