Ingredients
- 2 cups low-sodium beef broth
- 1 10.5-ounce can condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 28 ounces frozen cooked meatballs
- 1 cup sour cream
Instructions
- In your Crock-Pot, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, paprika, salt, and black pepper.
- Add the frozen meatballs to the Crock-Pot, stirring to coat them in the sauce. Cover and set to cook on high for 4 hours.
- After 4 hours, stir in the sour cream and continue cooking for 30 more minutes until the sauce is creamy and heated through.
