Crockpot Swedish Meatballs

• 1 pound meatballs frozen, cooked
• 1 each onions chopped
• 2 cloves garlic minced
• 21 ounces golden mushroom soup 2 cans
• 1/2 cup water
• 1 cup sour cream
• 2 tablespoons flour, unbleached all-purpose
• 1/4 teaspoons black pepper
• 1 x rice, cooked or mashed potatoes

1. Place all ingredients except sour cream, flour, pepper, and rice or potatoes in a 3 to 4 quart crock pot.
2. Cover and cook on low for 6 to 8 hours.
3. In small bowl, combine sour cream, flour and pepper and blend well.
4. Add a spoonful of the hot liquid from the slow cooker and blend with wire whisk.
5. Add sour cream mixture to crockpot, stir well, cover, and cook on LOW setting 30 to 40 minutes until thickened and blended.
6. Serve over hot cooked rice or mashed potatoes.

meatballs frozen, onions, garlic, golden mushroom, water, sour cream, flour, black pepper, rice

Taken from recipeland.com/recipe/v/crockpot-swedishmeatballs-52945 (may not work)