Ingredients:

1 can cream of mushroom soup

2 cups beef broth

1 teaspoon garlic powder

1 tablespoon Worcestershire Sauce

2 tablespoons Steak Sauce

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1 (28 ounce) bag frozen homestyle meatballs (this is about 1 3/4 pound of meatballs)

1 cup sour cream

Directions:

1. In the Slow Cooker or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.

2. Add remaining seasonings and stir in the frozen meatballs. Cook on high for 4 hours.

3. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.

4. For a meal, serve over egg noodles.

Bon Appetit!