Creamy Meatballs And Vegetables - cooking recipe

Ingredients

1 (16 ounce) box precooked frozen italian meatballs
1 (20 ounce) package refrigerated red potatoes, cut into wedges
1 (16 ounce) bag loosepack frozen stir fry vegetables
2 (10 ounce) cans cream of mushroom soup or (10 ounce) cans cream of onion soup
1 cup water
1/8 teaspoon black pepper
1/2 cup sour cream

Preparation

In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.