Ingredients
32ozfrozen meatballs
10ozcream of mushroom soup,use reduced-sodium or reduced fat
14ozalfredo pasta sauce,like Bertolli’s
½cupsour cream,low fat
10ozbeef consommé
1tspdried parsley
Preparation
Add the cream of mushroom soup, alfredo sauce, and beef consommé to the slow cooker, then blend well.
Add the meatballs, then stir to coat.
Cook on Low for 6 to 8 hours, stirring occasionally.
About 1 hour before serving, blend in the sour cream, and allow it to heat through.
Sprinkle with parsley, serve, and enjoy!
