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Swedish Meatballs

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


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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