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Easy Swedish Meatballs
2 jars (12 ounces each) Beef gravy, or 3 cups prepared brown gravy 1 pound sliced Mushrooms 2 tablespoons butter 1 large Onion, cut in chunks 1 tablespoon worcestershire sauce 1/4 teaspoon allspice 2 pounds frozen meatballs, thawed 1 cup (8 ounces) sour cream 12 ounces medium egg noodles, cooked & drained
Saute; Mushrooms in butter until tender. In crockpot, combine Mushrooms, gravy, Onion, worcestershire sauce, & allspice. Stir meatballs into the sauce. Cover & 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.