Swedish Meatballs with Wide Egg Noodles

Serves 6 in about 6 hours. A slow cooker recipe built around cream mushroom soup and sour cream.

Ingredients

• 10.75-ounce can cream of mushroom soup (try my homemade)
• 1 ¾ cups low sodium beef broth (reduce to 1 ½ cups for thicker sauce)
• ½ cup heavy cream
• 2 tablespoons worcestershire sauce
• 2 teaspoons dijon mustard
• 1 ½ teaspoons garlic powder
• ⅛ teaspoon nutmeg, optional
• 1 2-ounce packet dry onion soup mix (try my homemade)
• 2 cups chopped mushrooms
• 2-pound bag frozen meatballs (homestyle, not italian)
• 1 cup sour cream
• 8-12 ounces wide egg noodles
• Chopped fresh parsley

Method

1. To the slow cooker, add cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, Dijon, garlic powder, nutmeg (if using), and the onion soup mix. Beat together well. Mix in the chopped mushrooms.
2. Tip in the bag of frozen meatballs (or thawed) and stir to combine. Put a lid on and cook on low for 5-7 hours or on high 3-5 hours. Mix once or twice, halfway, if possible.
3. If the sauce seems thin near the end of cooking, see the Notes for tips.
4. About 20 minutes before serving, bring a pot of salted water to boil on the stove and cook the egg noodles as the package says. Drain the noodles (Or serve over mashed potatoes).
5. Mix in the sour cream just before serving. Stir in the sour cream to a bowl and ladle in some of the hot gravy and mix together, then stir the sour cream in with the meatballs.
6. Taste and adjust seasoning as desired.
7. Stir the noodles into the meatballs & sauce, or serve the meatballs with some of the sauce over the noodles (or try mashed potatoes), and garnish with fresh chopped parsley.

More slow cooker ideas are in the slow cooker collection.