1 (10 3/4 ounce) can cream of mushroom soup
2 cups beef broth
1/2 cup diced onion
1 teaspoon garlic powder
1 tbsp Worcestershire
2 tablespoons A1 Steak Sauce
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) bag frozen home style meatballs
1 cup sour cream
2 tbsp dried parsley
Whisk together cream of mushroom soup and beef broth in your slow cooker. Add onion, garlic powder, steak sauce, paprika, salt and pepper and mix until combined. Add meatballs and mix until meatballs are coated in sauce. Cover and cook on high for 4 hours or low for 8. Mix in sour cream and parsley the last 30 minutes of cooking. Serve with toothpicks for appetizer or over egg noodles as entree.