You can pop a few frozen meatballs in the crock pot or in the oven for a snack or appetizer with just about any type of sauce. You can put a few into your favorite spaghetti sauce for a hearty meal. I made the dish below because I wanted something different and needed to use up the last of some pre-made meatballs lingering in the freezer.
Ingredients:
- 5-7 meatballs per person you need to feed (for me that is about 24 meatballs)
- 1/2 package of egg noodles cooked according to the package
- 2 cans of cream of mushroom soup NOTE: I use one can of regular cream of mushroom and 1 can of roasted garlic cream of mushroom soup most of the time)
- 1 can of Milk (use one of the cans of the soup to measure)
- 1/2 onion diced finely
- 1/2 bell pepper diced finely
- 2 tbs olive oil
- 1 can of mushroom chopped (you can use fresh if you wish but they should be sauteed for a bit before adding them to this recipe)
- 1 cup of sour cream
- Saute the onions and bell pepper in the olive oil until onions are transculent.
- Here is there the directions go into two columns -- STOVETOP or CROCK POT
STOVETOP:
- Add meatballs, mushrooms, soup and milk.
- Bring to a slow boil, stirring often
- Cover and simmer on low until the meatballs are cooked through
- Depending on the size of pot you used, either put the cooked noodles into the mixture or add mixture to the drained cooked noodles.
- Add sour cream and stir well.
CROCK POT:
- Place all ingredients except the sour cream and cooked noodles into the crock pot
- Stir well
- Cook on low for 4-hours
- Add the noodles and sour cream, Stir well
- Cook for an additional 10 minutes.
