Creamy Meatballs And Vegetables

• 1 (16 ounce) box precooked frozen italian meatballs
• 1 (20 ounce) package refrigerated red potatoes, cut into wedges
• 1 (16 ounce) bag loosepack frozen stir fry vegetables
• 2 (10 ounce) cans cream of mushroom soup or (10 ounce) cans cream of onion soup
• 1 cup water
• 1/8 teaspoon black pepper
• 1/2 cup sour cream

1. In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
2. Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
3. Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
4. Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.

frozen italian meatballs, red potatoes, vegetables, cream of mushroom soup, water, black pepper, sour cream

Taken from www.food.com/recipe/creamy-meatballs-and-vegetables-309223 (may not work)