Place all ingredients except sour cream in a 4-6 quart slow cooker.
Cover and cook on high approximately 3 hours. I don't use low heat for this recipe. If you use low heat, I cannot guarantee the results but I wouldn't cook it longer than 5 hours.
At the end of the cook time, stir in the sour cream.
Serve over pasta or egg noodles.
TO MAKE MY MEATBALL RECIPE
Place bread in a small bowl and add about 1 cup of water. Let this sit for 5 minutes, then squeeze as much water out of the bread as you can, then place the bread in a larger bowl.
Add the rest of the ingredients and mix very well.
Shape into meatballs about 1.5-2-inches in diameter. Brown on all sides in 1-2 tbs of olive oil.
Drain off excess fat. Add 1 tsp water, cover and simmer on low heat for 10-15 minutes.
Cool meatballs to room temperature, then place them on a baking sheet in a single layer, place in freezer about 1 hour until completely frozen. Store in a zipper bag in the freezer for future use. This recipe can be doubled or tripled.