Swedish Meatballs in the Crock Pot
Made this one yesterday and eating the leftovers today...delicious!
Ingredients:
2 jars (12 ounces each) beef gravy, or 3 cups prepared brown gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
1/4 teaspoon allspice
2 pounds frozen Swedish meatballs, thawed
1 cup (8 ounces) sour cream
12 ounces medium egg noodles, cooked and drained
Preparation:
Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours. Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture. Serve meatballs over hot buttered noodles.
Ingredients:
2 jars (12 ounces each) beef gravy, or 3 cups prepared brown gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
1/4 teaspoon allspice
2 pounds frozen Swedish meatballs, thawed
1 cup (8 ounces) sour cream
12 ounces medium egg noodles, cooked and drained
Preparation:
Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours. Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture. Serve meatballs over hot buttered noodles.
