Ingredients

How to make it

  • For the meatballs:
  • Mix all ingredients together until homogenous. Shape into small balls, about an inch in diameter. In frying pan, in minimal oil over medium high heat, SEAR until outsides are well browned. Do NOT cook through! Set aside.
  • In a large bowl, whisk together the soup, sour cream, beef broth, paprika, onion powder and black pepper. Set aside. In a medium sized bowl, dissolve about 1/2 t. cream of tartar in about a cup of water. Add potatoes and toss together (this keeps them from darkening later on). Drain. Add drained potatoes to soup mixture and toss until all the potatoes are well coated. Spoon 1/2 of the potato mixture into a crock pot sprayed with nonstick spray. Top with 3/4 cup of shredded cheese and half the meatballs. Repeat layer with remaining potatoes and cheese and meatballs. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours).
  • Slow-cooker Meatballs and Scalloped Potatoes recipe Copyright © 2012 by Trysha Mapley. Contact the author to obtain permission for republication.

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  • osheri 2 years ago
    I'm making tonight. I'll let you know what we think.
    Thanks for recipe.
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  • danawitczak 2 years ago
    I am making this tonight! I can't wait to see how it turns out.
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  • gourmetana 2 years ago
    This sounds so wonderful. Great post.
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  • luisascatering 2 years ago
    total comfort food!
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