They really are quite easy. The only change I made to the recipe was to add the sour cream just before serving instead at mixing it with the sauce at the beginning. I served them over buttered egg noodles with salad and grilled French bread.
Here is the recipe from one of my favorite sites, Allrecipes.com, in case you want to try it:
|1.||In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.|
|2.||Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.|