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