Creamy Slow Cooker Meatballs

• Meat

  • 3 tsp Beef flavored better than boullion

• Produce

  • 1 Parsley

• Condiments

  • 1 1/2 tsp Worchestershire sauce

• Baking & Spices

  • 3 tbsp Corn starch
  • 1 tsp Italian seasoning
  • 1 Pepper

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Dairy

  • 1/2 cup Greek yogurt, plain
  • 1/2 cup Parmesan cheese, grated

• Frozen

  • 1 56 ounce container Rosina italian style meatballs

• Liquids

  • 3 cups Water

Found on clarkscondensed.com

Description

Ingredients

• 3 cups water
• 3 teaspoon beef flavored Better than Boullion (or two beef bouillon cubes)
• 2 teaspoon apple cider vinegar
• 1½ teaspoons Worchestershire Sauce
• 3 tablespoons corn starch
• ½ cup plain Greek Yogurt
• ½ cup grated parmesan cheese
• 1 teaspoon Italian Seasoning
• Pepper (to taste)
• Parsley (to taste)
• 1 56 ounce container Rosina Italian Style Meatballs

Directions

• Combine water, Better than Bouillon, apple cider vinegar, and Worcestershire sauce in a bowl.
• Put frozen meatballs in the crock pot. Cover with the water mixture.
• Cook on high for two hours.
• Add Greek yogurt, parmesan cheese, and cornstarch. Whisk until cornstarch dissolves.
• Cook for an additional 30 minutes on high.
• Add pepper and parsley to taste.
• Serve over rice or noodles.