Slow Cooker Meatballs and Sauce
Everything comes together quickly and simmers in the slow cooker on high for 3-4 hours or on low for 5-6 hours. I like thickening the sauce a bit with a corn starch slurry at the end before pouring a generous amount of sauce over my noodles.
Servings: 8
Calories: 425kcal
Equipment
- slow cooker
Ingredients
- 1 can cream of mushroom soup
- 2 cans beef broth
- 2 Tbsp. Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 32 oz. bag frozen meatballs (can also use 28 oz. bag)
- 1 cup sour cream
- 2 Tbsp. cornstarch
- 4 Tbsp. water
Instructions
- Whisk cream of mushroom soup and beef broth together in slow cooker.
- Add Worchestersire sauce, garlic powder, onion powder, paprika and pepper.
- Add frozen meatballs and stir.
- Cook on high 3-4 hours or low 5-6 hours.
- Before serving, add sour cream to the slow cooker and stir.
- Mix water and cornstarch together to make a slurry. Add to slow cooker, stir, and let sit 5-10 minutes. Sauce will thicken slightly to create a gravy.
- Serve over noodles, mashed potatoes or rice.
Video
Nutrition
Calories: 425kcal
