Hippy Creamy Mushroom Meatballs

The meatballs simmer in a creamy mushroom herb sauce, loaded with flavor from garlic, dill weed, Worcestershire sauce, and Boursin cheese.

This is a family favorite and the kind of cozy, no-fuss meal perfect for busy weeks. It’s rich, creamy and ridiculously easy to make, a true “dump it and forget it” when you want something simple and satisfying without spending hours in the kitchen.

Tender meatballs simmer low and slow in a creamy mushroom herb sauce loaded with flavor from garlic, dillweed, Worcestershire, and Boursin cheese. The result is a velvety, savory dish that tastes like comfort food at its best.

What makes this one extra special is how flexible it is. Use frozen meatballs for convenience or homemade if you have time. Want to boost the protein? Swap some or all of the Boursin for blended cottage cheese or Greek yogurt for a lighter twist that still stays creamy and delicious.

Serve it your way, too—over classic egg noodles, mashed potatoes, or rice, or keep it lower carb with mashed cauliflower, zucchini noodles or just as it is. It’s just as delicious paired with a simple side of veggies or a fresh salad, making it an easy win no matter how you plate it.

It’s cozy, customizable, and the kind of slow cooker recipe everyone goes back for seconds on.

INGREDIENTS

• 1 bag (26 oz) of frozen homestyle meatballs (or your own homemade meatballs)

• 1 can low-sodium cream of mushroom soup OR cream of chicken soup

• 1 onion, chopped

• 8 oz mushrooms, sliced

• 1 14 oz. beef bone broth

• 2 tsp Worcestershire sauce (we use low-sodium)

• 2 tbsp Hippy All-Purpose Seasoning

• 1 tbsp garlic powder

• 2 tbsp dillweed, plus more to taste

• 1 package of Boursin Garlic & Fine Herbs

• 1 cup blended 2% low-fat cottage cheese (small curd), optional

• ½ cup sour cream OR Greek yogurt, optional

Served over classic egg noodles, the meatballs and mushrooms are a comfort meal that keeps well for leftovers.

DIRECTIONS

1. In a bowl, add the soup, bone broth, mushrooms, onions, seasonings and mix together.

2. Spoon a little sauce mixture into the bottom of the slow cooker. Add the meatballs, then pour the remaining sauce over the top. Stir gently to coat everything evenly.

3. Cook on LOW for 6-8 hours, mixing occasionally if able.

4. About 1 hour before serving, place the Boursin cheese on top of the mixture and cover.

5. About 30 minutes before serving, stir everything together until the cheese melts into the sauce. Add blended cottage cheese and/or Greek yogurt if using.

6. While that is finishing, prepare whatever you plan to serve with - the egg noodles, rice or mashed potatoes.

7. If you want the sauce thicker, just add some cornstarch slurry (one-part cornstarch to one-part cold water)

Tips & Tricks

• Leftovers freeze well for another meal (or two).

• For extra flavor, stir cooked egg noodles directly into the slow cooker before serving so they soak up the sauce

• Use cremini or baby bella mushrooms for a deeper mushroom flavor

• Add a cornstarch slurry if you want a thicker sauce

• Swap Worcestershire for cooking sherry for a richer flavor twist

• Add spinach near the end for extra veggies