Creamy Meatballs and Vegetables

Recipe by Lorraine of AZ
READY IN: 5hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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 (10 ounce) cans cream of onion soup
  • 1
    cup water
  • 18
    teaspoon black pepper
  • 12
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DIRECTIONS

  • In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
  • Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
  • Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
  • 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.
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