Reviewed: May 19, 2009

Really good! I didn't marinate the meatballs overnight (and I used turkey italian meatballs) but they still were very tasty. Served them over egg noodles.

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

I twicked it a little, added garlic and onion powder, 1/4 cup cooking wine, some oregano and some tomato sauce. The results were amazing!!!

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Naomy's K

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Reviewed: Jan. 6, 2009

2 cans soup; sauteed onion, paprika, pepper and a dash of Kitchen Bouquet. Made for LaPres Christmas 2008. Kids really liked them. Made a whole lot, though.

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mtlapres

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Reviewed: Dec. 1, 2008

I’ve never had as many people ask for a recipe as people did for these meatballs. I sautéed an onion and added that, plus used 2 cans of soup, rather than one. Mish is right, they are sort-of stinky until they’re cooked, but they make up for the initial smell in the end :)

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shoofly12_2

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

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.

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Feb. 6, 2008

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.

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Mish

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

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

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Sanctified1

Cooking Level: Intermediate

Living In: Lynden, Washington, USA

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Reviewed: Jan. 13, 2008

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)

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 24, 2007

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!!

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stacy_sunshine

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Reviewed: Dec. 19, 2007

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!

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 17, 2007

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.

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PFIELD

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

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.

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halenfan

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Reviewed: Jan. 15, 2007

was not a big hit

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Eve

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

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!

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Jul. 5, 2006

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!

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Apr. 2, 2006

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!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 23, 2005

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

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Karen

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Reviewed: Aug. 22, 2005

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

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Robin

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Reviewed: Dec. 29, 2004

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.

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Lexington

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Reviewed: Dec. 2, 2004

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!

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