Step 1

Place the frozen meatballs into the crockpot. Add the finely diced sweet onion and garlic cloves over top the meatballs.

Step 2

In a mixing bowl, whisk together the beef broth, Worcestershire sauce, dijon mustard, paprika, salt and pepper until well combined. Pour over the meatballs making sure to cover all the meatballs as best as possible in the sauce.

Step 3

Cover and cook on LOW heat for 5-6 hours.* If you're adding mushrooms, add them into the crockpot 1 hour before the cook time is done to ensure that they are tender but not overdone.

Step 4

When cook time is done, mix together the sour cream and cornstarch in a small bowl. Pour about 1 cup of the hot liquid broth from the crockpot into the sour cream mixture and mix well. Then pour the mixture back into the crockpot and toss the meatballs in the sauce until well coated and the sauce is thickened.* You may need to let it cook for an additional 15-20 minutes until thickened (depending on how thick you want the sauce).

Step 5

Sprinkle with chopped fresh parsley and serve over cooked egg noodles.