Creamy Meatballs and Vegetables

A good way to get your day's vegetable allowance! The amount of preparation time varies depending on whether you use fresh or refrigerated potatoes. This time is figured for the refrigerated. Recipe is from BH&G.

• Ready In: 5 hrs 10 mins
• Serves: 4-6

Ingredients

• 1 (16 ounce) box  precooked frozen italian  meatballs
• 1 (20 ounce) package  refrigerated  red potatoes, cut into wedges
• 1 (16 ounce) bag  loosepack frozen  stir fry vegetables
• 2 (10 ounce) cans  cream of mushroom soup or 2 (10 ounce) cans  cream of onion soup
• 1  cup water
• 1⁄8 teaspoon black pepper
• 1⁄2 cup sour cream

Directions

1. In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
2. Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
3. Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
4. Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.