Easy Swedish Meatballs Crockpot
- 1 (1-pound) package frozen cooked meatballs
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 (10-ounce) cans golden mushroom soup (or cream of mushroom)
- 1/2 cup water
- 1 cup sour cream
- 2 tablespoons flour
- 1/4 teaspoon pepper
Combine the frozen meatballs, onion, garlic, mushroom soup, and water in a 3- to 4-quart crockpot.
Cover and cook on LOW for 6 to 8 hours or until the meatballs are hot and the onions are tender.
One hour before the cooking time is over, combine the sour cream, flour, and pepper and mix well using a wire whisk.
Add a spoonful of the hot liquid from the crockpot to the sour cream mixture and mix again with the wire whisk until smooth.
Add the sour cream mixture to the crockpot, stir well, cover, and cook on LOW for 30 to 40 minutes until the sauce is thickened and has blended with the rest of the ingredients.