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Anna’s Amazing Easy Pleasy Meatballs over Buttered Noodles

This meatball and egg noodle recipe is from my friend, Anna. She makes the most amazing meatballs with gravy. Prepared in a slow cooker, this recipe couldn't be any easier. Serve over buttery hot cooked noodles, and you'll have

Basic Details:

Prep time:

15 mins

Cook Time:

3 hrs

Total Time:

3 hrs 15 mins

Servings:

24

Yield:

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Ingredients

Original recipe (1X) yields 24 servings

  • 2 (10.5 ounce) cans condensed cream of celery soup
  • 2 (10.5 ounce) cans condensed French onion soup
  • 1 (16 ounce) container sour cream
  • 6 pounds frozen Italian-style meatballs
  • 2 (16 ounce) packages uncooked egg noodles
  • ½ cup butter, softened

Directions

  1. Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.

  2. Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.

  3. Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.

Nutrition Facts (per serving)

Calories

493

Fat

26g

Carbs

39g

Protein

26g