Spray the inside of your slow cooker with nonstick cooking spray or lightly grease it with butter or oil for easier cleanup.
In a medium bowl, whisk together the cream of mushroom soup, sour cream, and dry onion soup mix until smooth and well combined.
Add the frozen meatballs to the slow cooker in an even layer.
Pour the cream sauce mixture over the meatballs, stirring gently to coat all the meatballs in the sauce.
Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is hot and bubbly.
Stir the meatballs gently before serving to make sure the sauce is evenly distributed. Taste and adjust seasoning if desired (a pinch of black pepper is usually enough).
Serve hot over noodles, rice, or mashed potatoes, or as a stand-alone main dish with your favorite sides.
Variations & Tips
To make this recipe your own, you can swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor. If your family loves a little extra richness, stir in 1/4 cup grated Parmesan or a small splash of heavy cream during the last 30 minutes of cooking. For a lighter version, use light sour cream and turkey meatballs. If you prefer a bit of color and texture, add a cup of frozen peas or mixed vegetables during the last hour so they don’t get too soft. You can also change up the seasoning by using a ranch dressing mix packet instead of onion soup mix for a tangier, herby sauce. For meal prep, portion the cooked meatballs and sauce into individual containers with rice or noodles—this reheats really well for lunches and keeps in the fridge for up to 3–4 days or in the freezer for up to 2 months.
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