Cream of Mushroom Meatballs
on Mar 24, 2020, Updated Jan 01, 2021
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Cream of mushroom meatballs 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 recipe with frozen meatballs goes together!
Table of Contents
About these Creamy Meatballs
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.
These cream of mushroom 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 this Meatballs Recipe
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 32 oz. 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 cream of mushroom meatballs in a crockpot.
Pour the ingredients, except 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.
There are many ways to reheat these leftovers. Look at our post for how to reheat alfredo pasta and follow those directions.
If these meatballs look good to you, consider making them along with our best mushroom sauce recipe!
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Cream of Mushroom Meatballs
Ingredients
- 1 32 oz bag frozen Italian meatballs, precooked
- 2 cans cream of mushroom soup, low sodium
- 1 can water
- 1-2 TBS minced garlic
- 1/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Updated from original post of January 26, 2015
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Nice change of pace from typical meatballs in a tomato sauce. Garlic always = good in my book! The Houdini museum sounds fun, too.
Wow, I’m loving this flavorful sauce!
These look so good. Who doesn’t love meatballs at this time of year.
That dish looks delicious! I find the best ones are those you come up with just by surveying the contents of your fridge 🙂 And oh boy we are all about ease and simple too. (PS: I don’t know why but I know that little tidbit about Harry Houdini haha!)
This looks delicious and soul comforting. Perfect weeknight meal.
Such a quick and simple recipe — reminds me of a beef stroganoff flavor and I haven’t made one of those in ages! Love it!
This reminds me of a dish my mom made when I was growing up. Meatballs and mushrooms are such a great combination…and that sauce is perfect for rice, pasta or potatoes too.
What a great way to use canned soup. Even better than IKEA meatballs!
Sounds like a great day with the family! I love how these turned out — great creativity from staples. Yum!
I had some ground chuck already cooked for hamburger gravy but remembered this recipe. So I used the crumbled beef instead of the meatballs. This went well with a baguette. (I forgot to sauté green beans it smelled so good) And I just realized the ingredient list and recipe does not mention mushrooms! Funny, I didn’t miss them and they are one of my favorite foods! This is my first time making a comment, but wanted to say it’s going into regular rotation! Thanks for the recipe!
Thanks for the wonderful comments! The mushrooms in this recipe are in the cream of mushroom soup, as listed in the ingredients.
We can eat these meatballs and noodles right now- its perfect comfort food! Thanks Scott!