Instructions
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Combine the Base: Place the frozen meatballs into your slow cooker. In a medium bowl, whisk together the two cans of cream of mushroom soup and the dry onion soup mix. (Optional tip: If you want it a bit more “saucy,” splash in a half cup of water or beef broth).
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Slow Cook: Pour the soup mixture over the meatballs and stir to coat. Cover and cook on Low for 4–6 hours or High for 2–3 hours.
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Prepare the Noodles: About 20 minutes before you are ready to eat, boil a large pot of salted water and cook the egg noodles according to the package directions. Drain them well.
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The Big Finish: You can either serve the meatballs and gravy over a bed of noodles (as pictured) or toss the cooked noodles directly into the slow cooker to let them soak up all that savory sauce.
Pro-Tip: If you want it even creamier, stir in a 1/2 cup of sour cream right before serving. It adds a delicious tang that cuts through the richness of the gravy.
