Meatballs and Sauce

5 pounds Italian meatballs

1 (10.75 ounce) can condensed cream of mushroom soup

¾ cup water

2 cups sour cream

Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.

Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.