Slow Cooker Meatballs in Mushroom Sauce
- Gently mix together beef,onion,garlic,paprika,salt and pepper; shape into 16 meatballs,each about 1 inch (2.5 cm) in diameter.
- In slow cooker,combine soup,broth and Worcestershire sauce until smooth. Add meatballs; cook on low for 5 hours. Whisk flour with 1/2 cup (125 mL) of the cooking liquid; stir into slow cooker. Cook on high for about 1 hour or until sauce has thickened.
- Stir in sour cream and chives just before serving.
- If you’re short on time,try preparing this recipe with frozen meatballs,instead of making them from scratch.
- Serve meatballs over rice,quinoa or pasta.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
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