Ingredients:

  • 2 lbs pre-cooked frozen meatballs
  • 10.5 oz cream of mushroom soup
  • 1 cup low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Combine the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, allspice, and nutmeg in the slow cooker insert. Whisk until the soup clumps are fully dissolved for a smoother gravy.
  2. Toss the 2 lbs of frozen meatballs into the sauce mixture.
  3. Stir gently until every meatball is submerged and coated in the seasoned liquid.
  4. Cover and cook on Low for 4 hours. You can also do High for 2 hours if you're in a pinch.
  5. About 15 minutes before the timer is up, cook the 12 oz of egg noodles in salted water until al dente and tender.
  6. Take your room temperature sour cream and whisk in a tablespoon of the hot liquid from the crockpot. This prevents the cream from curdling when it hits the heat.
  7. Stir the tempered sour cream into the slow cooker until the sauce turns a light, creamy tan.
  8. You can either toss the noodles directly into the crockpot or serve the meatballs over a bed of noodles.
  9. Sprinkle the fresh parsley over the top until the green pops against the cream sauce.