meatballs and sauce

meatballs and sauce
  • 5 pounds Italian meatballs
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 cup water
  • 2 cups sour cream



  1. Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
  2. Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

04/07/2017
meatballs and sauce, Meatball Appetizers recipe PT15M PT1H 5 455 calories
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