I have found that I don’t really like the flavor of frozen meatballs so well. Especially after discovering how simple it is to make my own. What I will do is make a large batch all at once and then freeze those. When I come across a recipe that calls for frozen meatballs, I just pull my homemade ones out. They do get a little mushy but the flavor is so much better. My family likes it better that way too. But, if you like frozen, by all means! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“I love these meatballs, totally making them!”
Whenever I need a quick dinner, this is one of my go-to recipes for sure!
Ingredients
1 bag (2.5 lbs) frozen, Banquet precooked meatballs
1 can cream of mushroom soup
1 can Swanson beef broth
1/2 onion, finely diced
2 tsp garlic powder
2 Tbsp A1 sauce
1 c sour cream
1 pkg (16 oz) egg noodles
Instructions
In the Crock Pot, mix soup, broth, garlic powder, onion and A1 sauce. Add meatballs, Cook on low 8-10 hours or high 4-6 hours.
When mixture is done cooking add sour cream, mix and let cook in the Crock Pot another 20 minutes.
While your sour cream is cooking in the mixture prepare your egg noodles according to package directions.
Mix noddles and meatballs together or serve meatballs on top of noodles.
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Quick Tip: You can also use vegetable or chicken stock in place of the beef broth.
Thanks again to Julie’s Eats & Treats for this time-saving recipe.