THE MAGICAL SLOW COOKER
Make easy Slow Cooker Swedish Meatballs for dinner tonight! This is a classic recipe with plenty of thick and creamy gravy and cinch to throw together with the help of frozen cooked meatballs.
Combine the cornstarch and the water until smooth, then add the beef broth and stir. Add the meatballs.
Add the seasonings, Worcestershire sauce, cream of mushroom soup, and gravy mix. Wait to add the sour cream.
Stir together well; it’s ok if the cream of mushroom soup is chunky, it will melt during the cooking time.
Place the lid on the slow cooker—cook on high for 3 hours or low for 5 hours. Stir occasionally during the last hour of cooking.
Once the meatballs are done, stir in the sour cream and serve the meatballs over egg noodles and garnish with parsley.