INGREDIENTS

• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups beef broth
• 1 teaspoon garlic powder
• 1 Tablespoon Worcestershire Sauce
• 2 tablespoons Steak Sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1 (28 ounce) bag frozen swedish or homestyle meatballs
• 1 cup sour cream
• Egg noodles

INSTRUCTIONS

1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
2. Add remaining seasonings and stir in the frozen meatballs.
3. Cook on high for 4 hours.
4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
5. Prepare the egg noodles egg noodles so they’ll be ready when the meatballs are done.
6. Serve the meatballs in their sauce over egg noodles.