Creamy Beef Meatballs with Noodles
Creamy Beef Meatballs with Noodles is a delicious and comforting dish that brings warmth to your table. Made with tender beef meatballs, creamy sauce, and soft egg noodles, this recipe is perfect for a family dinner or a cozy night in. It’s easy to make and packed with flavor, making it a favorite for many.
Why Make This Recipe
This recipe is great for several reasons. First, it’s simple and quick to prepare, especially when using a slow cooker. Once you set it up, you can go about your day while it cooks, filling your home with a delightful aroma. Second, it’s a comforting meal that satisfies everyone. The creamy sauce pairs perfectly with the juicy meatballs and tender noodles. Finally, it’s perfect for leftovers, making it not only a delicious dinner option but also a convenient meal for the next day.
How to Make Creamy Beef Meatballs with Noodles
Ingredients
- 400g can condensed mushroom soup
- 500ml beef stock
- 1 packet French onion soup mix (40g)
- 2 tablespoons Worcestershire sauce
- 1kg frozen beef meatballs
- 400g egg noodles
- 200ml sour cream
Directions
- In your slow cooker, whisk together the mushroom soup, beef stock, onion soup mix, and Worcestershire sauce until completely smooth.
- Add the frozen meatballs to the slow cooker and stir gently to coat them in the sauce mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until meatballs are heated through and tender.
- About 20 minutes before serving, cook the egg noodles according to packet directions. Drain well.
- Stir the sour cream through the meatballs until the sauce is smooth and creamy.
- Serve the creamy meatballs over the cooked noodles, or mix everything together for easy serving.
How to Serve Creamy Beef Meatballs with Noodles
Serve Creamy Beef Meatballs with Noodles by placing a generous helping of noodles on each plate and topping with the creamy meatballs and sauce. You can garnish with chopped parsley or grated cheese for an extra touch. This meal is great on its own, but you could also pair it with a side salad or some crusty bread for a full dining experience.
How to Store Creamy Beef Meatballs with Noodles
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to three days. You can also freeze the meatballs and sauce separately for up to three months. Just make sure to cool them down before freezing. When you’re ready to eat, reheat in the microwave or on the stove until warm.
Tips to Make Creamy Beef Meatballs with Noodles
- If you want to add some veggies, consider tossing in frozen peas or sliced mushrooms to the slow cooker for extra flavor and nutrition.
- Adjust the thickness of the sauce by adding more beef stock if you prefer a lighter sauce.
- For a little heat, add some crushed red pepper or a dash of hot sauce to the sauce mixture.
Variation
You can switch things up by using chicken meatballs or turkey meatballs instead of beef for a lighter version. Additionally, if you want a different flavor, you can use cream of chicken soup instead of mushroom soup.
FAQs
Q1: Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs, but be sure to adjust the cooking time to ensure they are cooked through.
Q2: Can I make this recipe ahead of time?
Absolutely! You can prepare everything in the slow cooker the night before and cook it in the morning for a hassle-free dinner.
Q3: What can I serve with Creamy Beef Meatballs with Noodles?
This dish pairs well with a side salad or some steamed vegetables. You can also serve it with garlic bread for extra indulgence.
