Swedish Meatballs

 

Swedish Meatballs 

Ingredients

• 2 (10.5 oz) cans Cream of mushroom soup
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A1 sauce
• 1 packet dry onion soup mix
• 32 ounces bag frozen meatballs
• 1/2 cup sour cream

Instructions

• Load the slow cooker: Add the cream of mushroom soup, beef stock, Worcestershire sauce, A1 sauce, and the onion soup packet to your slow cooker. Whisk together until smooth. Add frozen meatballs, and stir to coat the meatballs evenly.
• Let it cook: Cover and cook on high for 2–3 hours, or on low for 4–5 hours, until the meatballs are heated through and the sauce is bubbling around the edges. 
• Finish with sour cream: With about 20 minutes left, stir in the sour cream. Let it warm and melt into the sauce.
• Serve and enjoy: Spoon over noodles, rice, mashed potatoes, or enjoy straight from the slow cooker. You can garnish with fresh parsley. 
  
  
  
  Serves 6(about 10 meatballs per serving in sauce mixture)

Nutrition facts 

(for meatballs and sauce only)

Calories: 638 | C 20g | P 27g | F 48g

Notes

Calculate extra calories and macros if served over egg noodles, mashed potatoes, or rice.