Ingredients
– 1 pound frozen meatballs
– 2 cups uncooked pasta (I prefer rotini or penne)
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1 cup beef broth
– 1 cup sour cream
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Crockpot or slow cooker
– Mixing bowl
– Wooden spoon or spatula
– Measuring cups and spoons
– Serving dish
Step-by-Step Instructions
To start off, I love to begin by placing the frozen meatballs directly into the Crockpot. Then, I mix the cream of mushroom soup, beef broth, garlic powder, onion powder, and a sprinkle of salt and pepper in a bowl. Once everything is well combined, I pour it over the meatballs, ensuring they are generously coated with that delicious sauce. This initial step already has my kitchen smelling divine! (See the next page below to continue steps…)