Ingredients
Meatballs
- 32 ounces frozen homestyle meatballs
Sauce
- 1 1/2 cups low sodium beef broth
- 10.5 ounce can cream of mushroom soup
- 1/2 cup half and half
- 2 Tablespoons cornstarch
- 2 Tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Finishing
- 1/2 cup sour cream
Instructions
- Add Meatballs: Pour the frozen homestyle meatballs into the bowl of your crockpot, spreading them out evenly to prepare for cooking.
- Make Sauce: In a large mixing bowl, whisk together the beef broth, cream of mushroom soup, half and half, cornstarch, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and paprika until the mixture is smooth and well combined.
- Combine and Cook: Pour the prepared sauce evenly over the meatballs in the crockpot. Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours, allowing the meatballs to absorb the flavors and the sauce to thicken.
- Finish with Sour Cream: Once cooking is complete, gently stir in the sour cream to create a rich and creamy texture. Serve the meatballs hot, ideally over egg noodles or mashed potatoes for a complete meal.
Notes
- For best results, use frozen homestyle meatballs; no need to thaw before cooking.
- Adjust seasoning to taste before serving, especially salt and pepper.
- Serve with egg noodles, mashed potatoes, or rice to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can add chopped fresh parsley as a garnish for added color and flavor.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
