Ingredients
- 1 10.75 oz can Cream Of Mushroom Soup
- 2 cups Beef Broth
- 1 cup Mushrooms sliced
- 1⁄2 Onion diced
- 1 tsp Garlic Powder
- 2 tbsps Steak Sauce
- 1⁄2 tsp Paprika
- 1⁄2 tsp Salt
- 1⁄2 tsp Black Pepper
- 28 ozs Frozen Meatballs homestyle
- 1 cup Sour Cream
Instructions
Whisk together cream of mushroom soup and beef broth in your slow cooker.
Add mushrooms, onion, garlic powder, steak sauce, paprika, salt, and pepper and mix until combined.
Add meatballs and stir in until meatballs are coated in sauce.
Cover and cook on high for 4-6 hours or low for 8-10 hours.
Mix in sour cream the last 30 minutes of cooking.
Serve over rice or mashed potatoes.
To make this a freezer meal, place all ingredients except for the sour cream into a resealable gallon-sized freezer bag. Lay bag flat in the freezer.
When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours.
Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on high for 4-6 hours or low for 8-10.
Mix in sour cream the last 30 minutes of cooking.
If making in the instant pot make sure to saute mushrooms and onions first. Then add all other ingredients like normal. Cook on manual for 8 min with quick release. I usually decrease the beef broth a little as well . Yum!
