Swedish Meatballs

Source: The Magical Slow Cooker

Ingredients:

2 tablespoons cornstarch

2 tablespoons water

3 cups beef broth

32 oz. frozen meatballs

10.5 oz. can cream of mushroom soup

.87 oz. package brown gravy mix

2 tablespoons Worcestershire sauce

1 1/2 tablespoons dried parsley

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup sour cream

rice or egg noodles for serving

Directions:

In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

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