Sour Cream Meatballs

Servings: 20
5 pounds fully cooked frozen Italian meatballs, thawed
1 can cream of onion soup
1 can cream of mushroom soup
2 teaspoons minced garlic
3/4 cup water
16 ounce container sour cream

Place meatballs in a greased 5 -7 quart slow cooker. In a bowl, combine soups, garlic and water. Pour soup mixture evenly over meatballs. Cover and cook on low heat for 3-4 hours until heated. Stir in sour cream during the last 30 minutes of cooking. Serve with toothpicks.