Crockpot Sauerbraten Meatballs

• 21 ounces soup, tomato 2 cans, condensed
• 1 1/4 cups water
• 13 cup brown sugar
• 13 cup apple cider vinegar
• 2 tablespoons worcestershire sauce
• 1 each onions chopped
• 2 cups baby carrots
• 2 cloves garlic minced
• 1 pound meatballs prepared, frozen
• 8 ounces gingersnap cookies about 16 cookies
• 1/2 cup sour cream

1. Combine soup, water, sugar, vinegar, and Worcestershire sauce in the crockpot or slow cooker insert.
2. Stir until well mixed then add onions, carrots, garlic, and meatballs.
3. Cook on LOW setting for 6 to 7 hours, stirring occasionally; or HIGH setting for 3 to 4 hours.
4. Add crumbled gingersnap cookies and cook on low for 20 to 25 minutes.
5. Stir in sour cream until blended.
6. Serve over hot cooked spatzele or egg noodles.

soup, water, brown sugar, apple cider vinegar, worcestershire sauce, onions, baby carrots, garlic, meatballs, cookies, sour cream

Taken from recipeland.com/recipe/v/crockpot-sauerbratenmeatballs-53026 (may not work)