Slow Cooker Swedish Meatballs

Slow Cooker Swedish Meatballs

1 bag (32 oz) frozen small homestyle meatballs
2 cups beef stock
1 tablespoon Beef Soup Base (optional)
1 can (10.5 oz) cream of mushroom soup
1 packet (.87 oz) brown gravy mix
2 teaspoons garlic powder
1/4 cup dry white wine (optional)
1 cup sour cream
1 cup heavy cream
Chopped fresh dill or parsley (optional)

Use a slow cooker liner or spray the insert of the slow cooker with cooking spray. Dump the frozen meatballs into the slow cooker.

In a bowl whisk together cream of mushroom soup, soup base, dry gravy packet contents, and garlic powder. Add beef stock and wine. Whisk until combined. Pour over the meatballs.

Put the lid on the slow cooker and cook on LOW heat for 4 to 5 hours or 3 hours on HIGH heat.

In another bowl whisk together sour cream and heavy cream. Add it to the slow cooker. Put the lid back on and let it cook for 15-30 minutes. Garnish with chopped dill or parsley. Great as an appetizer or over noodles or mashed potatoes.

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