Wednesday Eats and Treats - Meatballs over Buttered Noodles

On Monday, I mentioned that our Sunday fall to temptation meant that I had Monday night's dinner already prepared. We ate the Swedish meatballs  Monday evening and they were delicious, even after a second run in the crock-pot. 

They really are quite easy. The only change I made to the recipe was to add the sour cream just before serving instead at mixing it with the sauce at the beginning. I served them over buttered egg noodles with salad and grilled French bread. 

 Here is the recipe from one of my favorite sites, Allrecipes.com, in case you want to try it:

Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Rated: Prep Time: 15 Minutes Cook Time: 3 Hours Ready In: 3 Hours 15 Minutes Servings: 12

"My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!"

INGREDIENTS:

1 (10.75 ounce) can condensed cream of celery soup 1 (10.5 ounce) can condensed French onion soup 1/2 (16 ounce) container sour cream

3 pounds frozen Italian-style meatballs 1 (16 ounce) package uncooked egg noodles 1/4 cup butter

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (24).

1.	In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
2.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

These taste a lot like the meatballs served in the IKEA store cafe. If you are trying to avoid spending money and you have a penchant for organizing goodies, I don't recommend you visit IKEA. That, my friend, is no less than leading yourself into temptation.