Prep time
15 MIN
Total time
6 H 15 MIN
Serves
4
Two family-favourite dishes come together to make one extra-special entrée that can simmer away for a fuss-free dinner.

Ingredients

Directions

  1. Gently mix together beef,onion,garlic,paprika,salt and pepper; shape into 16 meatballs,each about 1 inch (2.5 cm) in diameter.
  2. 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.
  3. Stir in sour cream and chives just before serving.

Recipe tips

  • 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® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

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  • Rating by Lyne

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    Lyne D. | April 24, 2016

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    Mike R. | December 9, 2015

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