Spaghetti and Meatballs in Bulk

    (500)
    3 hours 15 minutes

    This is not a traditional spaghetti and meatballs dish but is easy to make for a large crowd, shcool or scout trip. I have not had any complaints yet.


    457 people made this

    Ingredients
    Serves: 24 

    • 2 (300g) tins condensed cream of celery soup
    • 2 (300g) tins condensed French onion soup
    • 500g sour cream
    • 3kg pre-made meatballs
    • 1kg pasta
    • 50g butter

    Directions
    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

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

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    Reviews and Ratings
    Global Ratings:
    (500)

    Reviews in English (373)

    by
    203

    Really, really good and really, really easy. I made the meatballs from scratch. I used about 1.5 pounds of ground beef, 3/4 of a diced onion, 2 eggs, 1/2 cup bread crumbs, @ 3 teaspoons of diced garlic, 1 teaspoon italian seasoning, salt, pepper, a little onion powder and a little seasoning salt. I baked them for 25 mins on a broiler pan so the fat would drip off. Once I added the meatballs to the sauce (I originally made a half batch of sauce since I only made 1.5 lbs of meat) I decided I wanted more sauce so added another can of cream of celery and then added 2 beef bullion cubes and about half a packet of dry onion soup mix since I didn't have any more canned onion soup. I also added one soup can full of water. I cooked the whole pot on high for about 3.5 hours on high and it was really delicious. The only thing we felt it needed was more salt. We'll most definitely have this again.  -  05 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    125

    This was really good and REALLY easy! I made a couple modifications. I cut the recipe in half (makes a LOT!), used 98% fat free cream of mushroom soup instead of cream of celery, and I didn't make it in my crockpot. I boiled the noodles, put the meatballs in the microwave, and threw all the other stuff in a pot on the stove to heat through. When it was all done I just mixed everything together. The crockpot would have worked great, but I didn't want to wait...I'm terrible about last minute meals, what can I say?! It ended up being SUPER quick and tasted great! My husband said "needs more mushrooms, but it's really good!" It's a really tasty stroganoff. YUMMM!! I think it's a keeper!  -  03 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    81

    I made quite a few changes, going with what I had on hand. First made my own meatballs, 1.25 pds ground beef, 1/2 cup oatmeal, 1 egg, 1 tsp italian seasoning, salt, and about1/2 cup minced onion. Baked these in foil lined pan in oven about 30 minutes. Removed and drained. For sauce used 1 can cream of mushroom, 1/2 envelope dry onion soup mix, 1/2 cup sour cream and 1 cup milk. Heated through added meatballs and served over buttered egg noodles. Good flavor, similar to stroganoff  -  27 Mar 2008  (Review from Allrecipes USA and Canada)

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