This slow cooker 4-ingredient meatball cream sauce bake is one of those weeknight lifesavers I lean on when work runs late and I still want something cozy on the table. It’s inspired by those creamy church potluck casseroles many of us grew up with in the Midwest—simple, hearty, and totally unfussy. Using frozen meatballs means you skip the browning and mixing and go straight to the good part: letting everything simmer together into a rich, velvety sauce while you get on with your day. This is the kind of recipe you throw together in five minutes before work, then walk back into a house that smells like you’ve been cooking all afternoon. If you’re craving comfort food without a sink full of dishes, this one’s for you.
These creamy slow cooker meatballs are perfect spooned over buttered egg noodles, fluffy mashed potatoes, or steamed white rice—anything that will soak up that rich sauce. On busy nights, I’ll add a bagged side salad and some frozen garlic bread and call it dinner. If you want to round it out a bit more, roasted green beans, steamed broccoli, or simple glazed carrots work really well with the savory cream sauce. For a more casual, game-day style meal, you can even serve the meatballs as an appetizer with toothpicks and a side of crusty bread for dipping.
Slow Cooker 4-Ingredient Meatball Cream Sauce Bake
Servings: 6 servings
Ingredients
2 pounds frozen fully cooked meatballs
1 (10.5-ounce) can cream of mushroom soup
1 cup sour cream
1 packet (about 1 ounce) dry onion soup mix
Directions
see next page
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