Cook time: 4 Hr Prep time: 20 Min
2 lb bag of frozen meatballs (can be turkey, beef, pork, soy, etc.)
1 can(s) cream of mushroom soup, 10 oz
14 oz beef broth
2 Tbsp steak sauce or Worchestershire sauce
1 c sour cream
16 oz package of egg noodles
1 pkg dried onion soup mix
1. In a 6 quart slow cooker, mix the can of soup with the beef broth, onion soup mix, and steak sauce. Stir well.
2. Add the frozen meatballs and cook on low for 6-8 hours or on high for 3-4 hours. Stir every hour on low heat or every 30 minutes or so on high heat.
3. When the meatballs are close to done, prepare the egg noodles as directed on the package. Drain and set aside.
4. Stir the sour cream into the meatballs. Either mix the noodles and meatballs together or serve the meatballs on top of the noodles.