Ingredients

• 5 pounds Italian meatballs
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup water
• 2 cups sour cream

Instructions

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.