Meatballs In Creamy Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 15 |
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This dish works well as a hot appetizer. It can also be served over noodles as a fantastic main dish akin to stroganoff. Ingredients:
3 pounds (frozen) italian meatballs |
1 (10.75 ounce) can condensed cream of mushroom soup with garlic |
3/4 cup chicken broth |
2 cups sour cream |
1 tablespoon worcestershire sauce |
Directions:
1. Thaw meatballs overnight.
2. Turn slow cooker to high setting. Place meatballs in cooker, cover, and heat until hot. This takes up to 2 hours, depending on type of slow cooker.
3. Drain fat from meatballs and return them to slow cooker.
4. Heat soup and chicken broth in saucepan until bubbly.
5. Stir in sour cream and Worcestershire sauce.
6. Pour mixture over meatballs, making sure all are well covered. Turn slow cooker to low and serve.
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