Slow Cooker Meatballs

Recipe Swap

I love the Spruce’s recipe.  Here’s another for you to try.

Serves: 4-6


  • 1 (pound) package frozen cooked meatballs
  • 1 onion, chopped
  • 2-3 cloves minced garlic
  • 2 (10 ounce) cans golden mushroom soup
  • ½ cup water
  • 1 cup sour cream
  • 2 tablespoons flour
  • ¼ teaspoon pepper
  • Cooked hot rice or mashed potatoes


Combine the frozen meatballs, onion, garlic, mushroom soup, and water in a 3.4  quart crockpot.  (I used a 6 quart as that’s all I have)

Cover the slow cooker and cook on low 6-8 hours or until the meatballs are hot and the onion is tender.

Then, in a small bowl, combine the sour cream, flour and pepper, and blend well using a wire whisk.

Add a spoonful of the hot liquid from the crockpot to the sour cream mixture and blend again with the wire whisk until smooth.

Add the sour cream mixture to the mixture in the crockpot, stir well, cover, and cook on low 30-40 minutes until the sauce is thickened and blended. 

Serve this wonderful dish over hot cooked rice or mashed potatoes.

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