Meatballs and Sauce Recipe -
Meatballs and Sauce Recipe
  • READY IN 9+ hrs

Meatballs and Sauce

Recipe by  

"Meatballs marinated overnight in a savory sauce, then reheated just before your party!"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    8 hrs 5 mins
  • COOK

    1 hr

    9 hrs 5 mins


  1. Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
  2. Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 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!

Most Helpful Critical Review
Oct 26, 2009

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.

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.

Jul 19, 2010

This was a great recipe. I needed a quick fix for dinner so I didn't have the time for the meatballs to savor overnight but I cooked browned frozen meatballs in EVOO and added mushrooms and onions, stirred in the mushroom soup, water and sour cream and let it simmer for 30 mins. Yummy! Thx for the idea. The whole fam loved it!

Feb 02, 2004

I got rave reviews from my co-workers when I took this recipe to work for a potluck. Two suggestions, though. 5 lbs. is really too many, it could be cut to 3/4 or a half of the bag. Also, the meatballs ended up pretty salty. If you made your own, they would probably not be so salty. They were VERY tasty!

Oct 26, 2005

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

Feb 02, 2004

I made these for our superbowl party. Very easy, no fuss at all! I took a previous reviewers advice and only used 3 lbs. of meatballs. They were a bit hit, a nice change from the more common tomato-based sauces. I will definately make these again.

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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  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 35.4 g
  • 55%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 962 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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