Made this for Sunday dinner, with leftovers tonight. It is so yummy good


SWEDISH MEATBALLS

2 Jars (12 ounces each) beef gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon Worcestershire sauce
¼ teaspoon allspice
¼ teaspoon garlic powder
1/8 teaspoon pepper
2 pounds frozen meatballs – thawed
1 cup (8 ounces) sour cream

12 ounces medium egg noodles, cooked and drained


Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and spices. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours.

Gradually stir about ½ cup of the hot gravy mixture into the sour cream. Stir this back into the crockpot. Serve over hot buttered noodles.

Serves 8-10

I did cook this in my 4 quart pot, but a 5 quart would probably be better.