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



  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® Condensed Low Fat Cream of Mushroom Soup

Did you make this?
Tell us what you think.

Follow Us


Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox