Use a 6-quart slow cooker. Place the meatballs directly into the slow cooker insert and add the chicken broth. Add onion and garlic and stir in the dry spices. Cover and cook on low for 6-8 hours, or on high for about 3 hours. Uncover, and stir in sour cream. When the sour cream has fully incorporated, serve over hot gluten-free noodles.
Nutrition facts are not calculated with the gluten-free noodles, as this will depend on the amount used for each serving. Nutrition facts vary based on the specific variety of frozen meatballs you use.