This is by no means a fancy meal, but it's quick to put together and very tasty. Jess and I have been making this dish for years.
- 1 lb. frozen meatballs
- 2 cans golden mushroom soup
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup water
- 1 cup sour cream
- 2 Tbsp. flour
- 1/4 teaspoon pepper
- Place all ingredients except sour cream, flour and pepper in a 3 or 4 quart crockpot. Cover and cook on low for 6 to 8 hours.
- In a bowl, combine sour cream, flour and pepper. Add a spoonful of the hot liquid from the crockpot and mix that in with the sour cream mixture. Add mixture to crockpot and mix thoroughly.
- Cover and cook for another 30 or so minutes.
We liked to serve this over hot egg noodles, but you can also use rice or mashed potatoes.