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How to make it

  • 1. Combine the frozen meatballs, onion, garlic, mushroom soup, and water
  • in a 3- to 4-quart crockpot.
  • 2. Cover the slow cooker and cook on low for 6 to 8 hours or until the
  • meatballs are hot and the onion is tender.
  • 3. Then, in a small bowl, combine the sour cream, flour, and pepper, and
  • blend well using a wire whisk.
  • 4. Add a spoonful of the hot liquid from the crockpot to the sour cream
  • mixture and blend again with the wire whisk until smooth.
  • 5. Add the sour cream mixture to the mixture in the crockpot, stir well,
  • cover, and cook on low for 30 to 40 minutes until the sauce is thickened
  • and blended.
  • NOTE: Serve this wonderful dish over hot cooked rice, mashed potatoes, or egg noodles CON GUSTO!

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