These frozen meatballs with cream of mushroom soup are the perfect weeknight meal. Jazz them up with some minced garlic and sour cream and you have a new family favorite on your table.
Read on and I’ll show you just how fast and easy this family meal goes together.
About these
As those of you who are parents know, weekends can be challenging with kids. You have to balance all of the things that got put off around the house during the week, as well as fulfilling your children’s social calendar. In the background, planning what to feed the kids is always on our minds.
This frozen meatballs recipe is easy, cheap, and very convenient. It’s no wonder that this meatball stroganoff is a favorite family meal at our home and with our readers!
What’s in them?
Other than frozen meatballs and cream of mushroom soup, we add a little garlic and sour cream to this recipe. An optional splash or two of red wine will add depth to these as well. Throw in some salt and pepper and bam! You have a winning recipe on your plate!
How to make them
Start by gathering a bag of frozen meatballs and other ingredients. For kitchen equipment, all you need is a 2 quart sauce pan and a wooden spoon. How much easier could it be?
(Full Recipe is at the end of the post)
- Add the cream of mushroom soup to a large saucepan, along with the other sauce ingredients.
- Add a bag of frozen meatballs.
- Stir them in and make sure they are covered with the sauce.
- Cover the pot and bring to a low simmer until the meatballs are cooked through.
Recipe FAQ
Our favorite way to enjoy this meal is over a bed of egg noodles. But you can use rice as well, or just plain!
You can make the meatballs in crockpot.
Pour the ingredients except for the sour cream into your slow cooker.
Cook on medium setting for 4 to six hours, until done.
Add the sour cream 30 minutes before serving.
No. You can make these meatballs directly from the freezer. Either with the stovetop or crockpot method.
Other Favorite Meatball Recipes
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📖 Recipe
Easy Creamy Garlic and Mushroom Meatballs
Ingredients
- 1 bag frozen Italian meatballs precooked
- 2 cans cream of mushroom soup low sodium
- 1 can water
- 1-2 TBS minced garlic
- ¼ red wine optional
- 8 oz low fat sour cream
- egg noodles
- salt and pepper to taste
Instructions
- In a pot add the cream of mushroom soup.
- Using one of the cans add water to the can and add to the cream of mushroom soup.
- Stir to incorporate.
- Add minced garlic, wine and sour cream. Stir to blend the mixture. Mixture should be creamy.
- Add frozen meatballs to the sauce, making sure to cover all the meatballs with the sauce.
- Cover and cook on low/medium heat until the meatballs are heated throughout and the sauce is hot, making sure to stir occassionally.
- Prepare egg noodles accordingly to directions on package.
- Serve meatballs with sauce over egg noodles.
- Enjoy!
Video
Notes
- You can add the frozen meatballs directly to the pot, when making this recipe.
- Serving suggestions:
- Egg noodles
- Rice
- Plain
- As a meal or appetizer
