- 1 bag frozen meatballs
- 1 sliced onion
- 1 can cream of mushroom soup
- 2 cups beef broth
- 1 tablespoon Worcestershire
- 1 tablespoon steak sauce
- ½ teaspoon each of salt & pepper
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- ½ cup sour cream
- Egg noodles for serving
Directions
Spread meatballs and sliced onion into slow cooker. Whisk cream of mushroom soup, beef broth, Worcestershire, steak sauce, salt, pepper, onion powder, and minced garlic. Pour over meatballs. (See note below about doubling sauce). Cook on low 4-6 hours. Stir in sour cream for last 30 minutes of cooking. Serve over cooked egg noodles.
This was such a hit! I will double the sauce next time, but it was good as is.
