This "recipe" is so simple that it hardly qualifies as a recipe. And I'm sure it's a sodium nightmare, but I'm not worried about that. This is super easy to throw together, there is pretty much no way to mess it up (just remember to plug in the slow cooker!) and it's delicious!
My whole family really loves this, especially served over angel hair pasta. And calorie-wise, it's not bad--422 for a cup of spaghetti and 6 meatballs. You don't have to thaw anything. The most time consuming part is just cooking the pasta... and thankfully, angel hair cooks quickly!
Looking at the onion ingredients in this, you'd think it would be WAY too onion-y to eat. But it's actually very subtle. It reminds me a little of Swedish meatballs.
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Ingredients:
1 bag frozen turkey meatballs (11 servings- I use the Cooked Perfect brand)
1 can Campbell’s condensed Cream of Onion soup
1 can Campbell’s condensed French Onion soup
1 envelope French onion soup mix
1/2 cup beef broth
1 Tbsp. corn starch
Pasta, for serving (I like angel hair)
1 bag frozen turkey meatballs (11 servings- I use the Cooked Perfect brand)
1 can Campbell’s condensed Cream of Onion soup
1 can Campbell’s condensed French Onion soup
1 envelope French onion soup mix
1/2 cup beef broth
1 Tbsp. corn starch
Pasta, for serving (I like angel hair)
Directions:
Simply combine the condensed soups and onion soup mix in the slow cooker and stir well (save the beef broth for later). Add the meatballs (frozen) and stir to coat the meatballs with the soup mixture.
Cook on low for 8 hours or high for 4 hours. In the last half hour of cooking, combine the cold beef broth with corn starch and stir well. Add that to the pot and stir to combine. The hot soup mixture and cornstarch mixture will thicken the gravy.
This really doesn’t need added salt, so make sure you taste before adding salt. It seems like it would be overwhelming with onion flavor, but it’s surprisingly subtle!
Serve over angel hair pasta. (Leftovers are great!)
Simply combine the condensed soups and onion soup mix in the slow cooker and stir well (save the beef broth for later). Add the meatballs (frozen) and stir to coat the meatballs with the soup mixture.
Cook on low for 8 hours or high for 4 hours. In the last half hour of cooking, combine the cold beef broth with corn starch and stir well. Add that to the pot and stir to combine. The hot soup mixture and cornstarch mixture will thicken the gravy.
This really doesn’t need added salt, so make sure you taste before adding salt. It seems like it would be overwhelming with onion flavor, but it’s surprisingly subtle!
Serve over angel hair pasta. (Leftovers are great!)
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