This was a good base recipe. I made a full crock pot of these, so I bought the stuff at a warehouse store. I used a generous half of a "family size" (about 50 oz.) can of cream of chicken soup, and about 3 lbs of sour cream. They ended up cooking all afternoon, and as the sauce cooked, it became watery-er and just perfect. Loved it. I'm making them again for another party in a few days. Yum. Thanks for an idea that's better than predictable potluck fare.

The meatballs were tasty, but not as much of a hit as I thought they would be. Preperation was easy, but the sauch stank really badly until it was heated all the way through. Overall they turned out well, but I am not sure if I would make them again.

Fantastic and easy. Ages 2, 5, 7, 9, 11, 33 & 36 LOVED it.

Following DATGIRL55's suggestions (can of cream of mushroom and cream of chicken, 1 cup sour cream, 1 pkg cream cheese, couple tsp Minced Garlic, crushed red pepper flakes, Worcestershire sauce, and just a tiny bit of milk to thin), I thought these were a WELCOMED change from the standard BQ meatballs. Will be making these again!!! (Although, I might use a bit less than a full can of Cream Of Chicken)

Made this for our Xmas eve dinner..Huge hit!! I followed the recipe except used 2 cans of soup, added some minced onions and pepper. VERY easy and delicious!!

Amazingly easy and tasty! I used a really big can of mushroom soup, 2 cups sour creme, pepper, 3/4 C water and 1 C white wine. Bought Kroger brand frozen Swedish meatballs (2lbs.) and cooked them in the slow cooker for 4 hours on high. Cooled them off and put in the fridge overnight and did it again tonight. Tomorrow I'll serve them to the folks in my office....if I don't eat them all tonight. Too easy!

Very easy to make - also versatile. You can use whatever flavor of soup you want. I've made them twice, and several people asked for the recipe each time.

My recipe is similar but a lot more flavor: large can each of cream of mushroom and cream of chicken, 1 cup sour cream, 1 pkg cream cheese, 7 cloves crushed garlic, crushed red pepper flakes to taste, some chopped red onion, worcestshire sauce to taste, and just a tiny bit of milk to thin, no water. I make the sauce the night before and refrigerate to let the flavors blend. The next day just put meatballs in crock and pour sauce over and heat. The best meatballs ever!

I have made this twice once with Italian meatballs and once with regular meatballs. I followed the recipe exactly the first time I made it, and changed it a bit the second time. I prefer the regular meatballs. I did add another can of soup and a heaping tbsp of minced onion. People loved them both times. You really do need to let them set overnight or cook several hours before serving to get the most flavor. I had a few leftover and they are even better the next day. Easy to make for snacks during a backyard BBQ.

was not a big hit

I followed the recipe exactly except did use 2 cans of the soup. I did refrigerate overnight too and I think that really helped with the flavor! So if you can - do that! They are always a hit!

My boyfriend really liked this, and he's not the biggest meatball fan in the world. I followed LizCanCook's advice and added onion and white wine, which was tasty but tends to make the sour cream separate in the slow cooker after a bit. We called it meatballs alfredo!

This is dinner! I sauteed 8oz sliced mushrooms and a chopped onion in 1T olive oil, then mixed everything together in the crockpot (added 1/4c of white wine too). Only used 2 lbs of meatballs, so we had plenty of sauce to serve over egg noodles. Yes, I made a lot of changes, but it turned out fabulous!

One of the best meatball recipe I have ever tasted. And, it was so easy to make. My guest raved over them.

I made this for a baby shower. It was super fast and easy and the shower guests LOVED it.

I made this for a get together and it was well liked- but I made the following changes: after reading other reviews I used only about 3/4 bag of meatballs & did need 2 cans of soup, had only about 6hrs to marinate and only about 1 3/4 cup sour cream. I decided it needed just a bit of pizaaz so added sev good dashes of Worchestershire plus some horseradish and a good sprinkle of Tony C's Cajun seasoning & it really was very good. Will make again but am thinking of trying 1 cream of onion & 1 of mushroom.

I made these for a Thanksgiving appetizer. A few people were hesitant to try because they don't look that appetizing but once a couple of brave souls tried and RAVED about them everyone was going for a taste. My husband asked me to make them for dinner one night soon which happens to be tonight! Only thing I did differently was that I made my own swedish meatballs so that they were small. I made them the night before and put them in the the fridge with other ingredients like suggested! Also I only made about 2 1/2 lbs of meatballs because they were smaller!