Makes: 6 servings
Canola oil cooking spray
2 pounds frozen fully cooked meatballs
1 cup frozen chopped onions
1 can (10.5 ounces) white sauce
1 cup canned beef broth
1 packet (1.5 ounces) beef stroganof seasoning mix
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 cup sour cream
Hot cooked fettuccine
Chopped fresh parsley, for garnish (optional)
Coat a 5-quart slow cooker with cooking spray. In slow cooker, stir together meatballs and onions until combined. In a large bowl, whisk together white sauce, beef broth, seasoning mix, garlic, and Worcestershire sauce until smooth. Pour over meatballs in slow cooker.
Cover and cook on HIGH for 2 to 3 hours.
Just before serving, stir in sour cream. Serve meatballs over hot cooked fettuccine and garnish with parsley, if desired.