Whoa, this slow cooker dish is ridiculously good – we should know because we’ve now had two (or more) bowls of it. If at first you look at it and think, “eh, do we really need another dish that seems like a cross between an appetizer and main course in our lives,” the answer is undoubtedly, one hundred percent yes, you do need this in your life. These cheesy mushroom meatballs are totally addictive, and basically the perfect choice regardless of whether you’re serving them as a party app or plopping them down on a bed of egg noodles that act as the perfect vessel for getting as much of that creamy, cheesy goodness into your mouth as possible.
1 (64 oz.) package fully cooked (frozen) meatballs, thawed
2 (10.75 oz.) cans condensed cream of mushroom soup
1 (8 oz.) package button or baby portobello mushrooms, sliced
1 (16 oz.) package velveeta cheese or sharp cheddar cheese, cut into cubes
1 yellow onion, finely chopped
Egg noodles, optional serving item
Place meatballs in slow cooker and top with sliced mushrooms, onion, mushroom soup and cubed velveeta.
Season with salt and pepper, to taste.
Toss everything together until evenly coated, then cover and cook on high for 3 hours, or on low for 4-5, until cheese is melted and sauce is smooth. Stir halfway through.
Serve alone, or with egg noodles or rice. Enjoy!
Recipe adapted from Deliciously Sprinkled