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Swedish Meatballs

Ingredients:
2 jars (12 oz each) beef gravy, or 3 cups prepared brown gravy
1 lb sliced mushrooms
2 tablespoons butter
1 large onion, cut in chunks
1 tablespoon worcestershire sauce
1/4 teaspoon allspice
2 lbs frozen meatballs, thawed
1 cup (8 oz) sour cream
12 oz medium egg noodles, cooked and drained

 

Directions:
Saute mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours. Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture. Serve meatballs over hot buttered noodles. Serves 8 to 10.

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