Here’s a simplified, Easy-Peasy Meatballs over Buttered Noodles recipe with clear steps and tips for a stress-free meal. This creamy, savory dish is perfect for busy weeknights or feeding a crowd!
Easy-Peasy Meatballs over Buttered Noodles
*Serves 10-12*
Ingredients:
For the Meatballs & Sauce:
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2 (10.5 oz) cans cream of celery soup
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2 (10.5 oz) cans French onion soup (undiluted)
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1 (16 oz) container sour cream
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6 lbs frozen Italian-style meatballs (no need to thaw!)
For the Buttered Noodles:
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2 (16 oz) packages egg noodles
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½ cup (1 stick) butter, softened
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Salt to taste
Optional Garnish:
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Chopped parsley or grated Parmesan
Directions:
1. Cook the Meatballs & Sauce:
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In a large pot or slow cooker, combine cream of celery soup, French onion soup, and sour cream. Stir until smooth.
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Add frozen meatballs and stir gently to coat.
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Simmer on stove:
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Cover and cook on medium-low heat for 25-30 mins, stirring occasionally, until meatballs are heated through.
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OR use a slow cooker: Cook on Low 4-5 hours or High 2-3 hours.
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2. Make the Buttered Noodles:
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Cook egg noodles in boiling salted water according to package directions (usually ~7-8 mins). Drain.
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Return noodles to the pot and toss with softened butter until melted and evenly coated. Season with salt if needed.
3. Serve:
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Spoon meatballs and sauce over a bed of buttered noodles.
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Garnish with parsley or Parmesan if desired.
Tips for Success:
✅ Time-saver: Use pre-cooked frozen meatballs—no browning required!
✅ Creamier sauce? Add a splash of milk or broth if the sauce thickens too much.
✅ Half the recipe for smaller households (3 lbs meatballs + 1 package noodles).
✅ Extra flavor: Stir in 1 tsp garlic powder or a dash of Worcestershire sauce to the meatball mixture.
This dish is comfort food at its easiest—rich, creamy, and ready with minimal effort! Let me know if you’d like swaps (like using cream of mushroom soup or homemade meatballs). 😊
