Instructions
step 1 Lightly spray the inside of your slow cooker with non-stick cooking spray.
step 2 Add the frozen meatballs and diced potatoes to the crockpot.
step 3 In a bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, dried parsley, salt, and pepper until smooth.
step 4 Pour the sauce over the meatballs and potatoes, stirring gently to coat everything evenly.
step 5 Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until potatoes are tender and meatballs are heated through.
step 6 Stir before serving. Garnish with shredded cheese or fresh parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of milk if the sauce thickens too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
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