Step 1

Open the bag and dump the meatballs into your Crock-Pot.

Step 2

In a microwavable bowl or glass measuring cup, melt the butter.

Step 3

Add the flour and microwave on high power for one minute. Whisk, and microwave for one more minute. Whisk again and microwave for one additional minute.

Step 4

The flour and butter mixture will be bubbly. Whisk in the beef broth until smooth.

Step 5

Add the cherry preserves, Worcestershire sauce, Dijon mustard and pepper. Whisk again.

Step 6

Pour the sauce over the frozen meatballs.

Step 7

Cover and cook on low heat for 6 - 8 hours until the sauce is thickened.

Step 8

Stir in the sour cream until smooth. Keep warm until ready to serve.

Step 9

The meatballs need to have an internal temperature of at least 165 degrees F before eating.

Step 10

Serve the meatballs and sauce over mashed potatoes or buttered egg noodles, with a side of green beans for a complete meal.