Swedish Meatballs

By gMinor

Went to a fair and my kids tried Swedish Meatballs - Instant fans. So, I found this and they love it. They take to school in their lunches even - Weird right? It's that good, and super easy.

Ingredients

• 1 (10.75-ounce) can cream of mushroom soup (low sodium if possible)
• 2 cups water
• 2 beef bullion cubes or broth (low sodium if possible)
• 1 packet onion soup mix
• 2 tablespoons A1 Steak Sauce
• 2 pounds meatballs, frozen
• 1 cup sour cream
• 1 bag egg noodles

Details

Servings 6
Preparation time 20mins
Adapted from thecountrycook.net

Preparation

Step 1

Heat the water to boiling and add the Bullion cubes. Stir/mix until dissolved.

In a 5 plus quart slow cooker, add the Mushroom soup, Soup Mix, Steak Sauce and the water from the first step. Stir to combine; might take a bit. Don't make a mess.

Add in the meatballs. They might not all be covered, but close.
Cook on low for 6 to 8 hours, or high for 3 to 4.

Once ready, add the Sour Cream and stir to combine. Then start the water for your Egg Noodles and cook per package instructions (usually cook for 9 or so minutes plus the few minutes to get the water to boil).

Drain noodles - Plate and prepare to chomp!