Meatballs and Sauce

Meatballs and Sauce

Tom 0

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

Ingredients 9 h 5 m {{adjustedServings}} servings 427 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 35.4 g
  • 55%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 44

  1. 57 Ratings


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!


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.


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!