Ingredients
- 2 lb (900 g) frozen fully cooked beef meatballs
- 1 can (10.5 oz / 298 g) condensed cheddar cheese soup
- 1 cup beef broth
- 1 packet dry onion soup mix
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ cup sour cream
- 2 tbsp fresh parsley, chopped
Instructions
- Lightly spray the slow cooker with cooking spray.
- Place the frozen meatballs evenly in the slow cooker.
- In a bowl, whisk together cheddar cheese soup, beef broth, onion soup mix, Worcestershire sauce, garlic powder, and black pepper.
- Pour the creamy sauce over the meatballs and gently stir to coat.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the meatballs are heated through and the sauce is hot and creamy. Similar slow-cooker meatball recipes use frozen cooked meatballs with condensed soup and cook on low for several hours.
- Stir in the sour cream during the last 15–20 minutes of cooking.
- Garnish with fresh parsley and serve hot.
Serving Ideas
Serve over:
- Egg noodles
- Mashed potatoes
- Rice
- Steamed vegetables
- Crusty bread
Nutrition & Allergen Info
Approx. per serving, without noodles:
- Calories: 430–500 kcal
- Protein: 25–30 g
- Carbs: 10–15 g
- Fat: 28–35 g
- Fiber: 1–2 g
Allergens: Contains dairy from cheddar soup and sour cream. Meatballs and soup mixes may contain wheat/gluten, soy, or egg, depending on the brand.
Nuts: No peanuts or tree nuts in the basic recipe. Check packaged meatballs and soup for cross-contact if serving someone with a nut allergy.
Q/S
Q: Can I use homemade meatballs?
Yes. Use fully cooked meatballs; frozen or fresh both work.
Q: Can I use cream of mushroom instead of cheddar soup?
Yes, but the flavor will be more like creamy gravy than cheesy meatballs.
Q: Can I skip sour cream?
Yes. The sauce will still be creamy, but sour cream adds extra richness and tang.
Q: Can I make it ahead?
Yes. Refrigerate leftovers in an airtight container for up to 3–4 days and reheat thoroughly.