Right now, I’m obsessed with my crockpot so I’ve been scouring Pinterest for easy crockpot recipes. I was super excited about this one because it was mostly protein (Huff the Hubs has been setting ridiculous daily protein goals and it’s been tough for me to find meals that comply) and sounded super yummy on a fall day!
Here’s what you need:
¼ Cup Brown Mustard
1 Tablespoon Worcestershire Sauce
2 Tablespoons Steak Sauce
1 10oz Can Low Sodium Cream of Mushroom Soup
11/4 Cups Beef Broth (or 10oz Can)
1 (24oz) Bag Johnsonville Homestyle Meatballs
1 8oz Container Sour Cream (or 1 Cup)
1 16oz Package Egg Noodles
First, pour the beef broth, brown mustard, Worcestershire sauce, and steak sauce into a bowl and whisk until well blended. Then, pour the mixture and the meatballs into the crockpot. Cover and cook on low for 6-8 hours or (high 3-5 hours).
Around hour five, gently stir in the sour cream.
Before serving the meatballs, boil water for your egg noodles and cook according to the package.When your meatballs and noodles are finished, serve and enjoy!
Here are my thoughts on this dish: they were good, but they were REALLY mustard-y. Next time, I’ll probably use half as much. It was just too much for me. Also, I thought I had egg noodles, but I didn’t. So I had to use the noodles I had on hand. I think they might have been better with the noodles the recipe actually called for.
Have you ever tried this recipe? What were your thoughts? Do you have a better meatball recipe? Share in the comments below!