Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles
Description
This meatball and egg noodle recipe is from my friend, Anna. Prepared in a slow cooker, these meatballs in gravy couldn't be any easier. Serve over buttery hot cooked noodles.
Ingredients
•
2 (10 1/2 ounce) cans condensed cream of celery soup
•
2 (10 1/2 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
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1/2 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.