Swedish Meatballs

Ingredientai

32 ounces frozen meatballs

2 cans 21 ounces cream of mushroom soup

2 cups beef stock

1 tablespoon Worcestershire sauce

1/2 cup sour cream

Optional: 1 packet onion soup mix splash of A1, pinch of nutmeg

Nurodymai

Load the slow cooker: Add the cream of mushroom soup, beef stock, and Worcestershire sauce 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. 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.