Ingredients

The following ingredients have 8 Servings
  • 10.75 Ounces Canned Cream Of Mushroom Soup
  • 14.5 Ounces Beef Broth
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Paprika
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons A.1. Steak Sauce
  • 28 Ounces Frozen Meatballs
  • 1 Cup Sour Cream

Instruction

  • In a bowl, mix the mushroom soup and beef broth.
  • Add remaining seasonings, and mix well.
  • Add meatballs to a 4 to 6 quart slow cooker and cover with liquid mixture.
  • Cook on HIGH for 3.5 hours.
  • Add in 1 cup sour cream and mix well.
  • Cook an additional 30 minutes on HIGH.