This easy meatball recipe is my favorite way to serve balls to a crowd. The same recipe can be used to make a scrumptious Stroganoff-style dinner when served over egg noodles. This is my version of a popular recipe on allrecipes.com. The original recipe calls for Cream of Celery soup - which contains MSG. I substitute Cream of Celery for Healthy Request Cream of Chicken and use All Natural Caramelized French Onion Soup.
2 lb. frozen Italian Style Meatballs
16 oz Sour Cream
1 can of Cream of Chicken Soup (2 if you are going to serve over noodles)
1 can Select Harvest Caramelized French Onion Soup (or any French Onion soup you can find)
Add the soup and sour cream to the slow cooker and mix together. Then stir in the meatballs. Cook on LOW for 6 hours or HIGH for 3 hours.
If you plan on serving it over noodles, you can also add fresh sliced mushrooms and one chopped onion. Oh sooooo good!