Drop frozen meatballs into the slow cooker, add a handful of extras, and it becomes weeknight comfort at its best.

In a medium bowl, whisk together the cream of mushroom soup, sour cream, and dry onion soup mix until smooth and well combined.

Add the frozen meatballs to the slow cooker in an even layer.

Pour the cream sauce mixture over the meatballs, stirring gently to coat all the meatballs in the sauce.

Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is hot and bubbly.