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Rich and creamy slow cooker meatballs
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| Print Rich & Creamy Slow-Cooker Meatballs Ingredients | |
| 1 32oz bag | frozen meatballs OR 2 lbs of homemade meatballs |
| 1 oz | can cream of mushroom soup, (can use reduced-sodium or reduced fat) |
| 1 14oz jar | Alfredo pasta sauce, such as Bertolli's |
| 1/2 cup | low-fat sour cream |
| 1 can | beef consommé |
| 1 tsp | dried parsley |
Instructions
Add the cream of mushroom soup, Alfredo sauce and beef consommé to the crock pot and blend well.
Add meatballs, and stir to coat.
Cook on low for 6 to 8 hours, stirring occasionally if possible.
About an hour before you're ready to serve, blend in the sour cream, and allow it to heat through.
Just before serving, sprinkle with parsley.
Recipe uploaded with Shop'NCook for iPhone.
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