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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 a happy crowd. Mangia!
Ingredients
- 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
Step 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.
Step 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.
Step 3
Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 493 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat11g | 55% |
| Cholesterol148mg | 49% |
| Sodium592mg | 26% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein26g | |
| Vitamin C1mg | 5% |
| Calcium94mg | 7% |
| Iron4mg | 21% |
| Potassium455mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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