Sweedish Meatballs

By á-11135

Sweedish Meatballs

Ingredients

• 1 can Campbell’s cream of mushroom (or chicken) soup, low sodium
• 1 can College Inn beef broth, low sodium
• 1 packet Lipton’s dry onion soup mix
• 2 tbsps. A1 Steak sauce
• 1 (2 lb.) bag frozen meatballs
• 1 (8 0z.) container Daisy sour cream
• 1 (16 oz.) package of egg noodles

Preparation

Step 1

In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce, stir well.

Add in the frozen meatballs. Cover and cook on low for 6-8 hours or on high 3-5 hours.

When cooked, stir in sour cream.

Cook noodles according to package directions, drain.

Mix noodles and meatballs together or serve meatballs on top of noodles.