Slow Cooker Swedish Meatballs

An easy recipe that yields delicious results, using items you usually have on hand in our pantry.

Slow Cooker Swedish Meatballs

1 bag of 64 frozen homestyle meatballs (1/2 oz. each)

2 (10 3/4 oz.) cans cream of mushroom soup

1 (10 3/4 oz.) can cream of celery soup

2 or 3 (4 oz.) cans sliced mushrooms, drained (opt.)

1 (1 oz.) packet dry onion soup mix

2 tsp. minced garlic

16 oz. light sour cream

Hot Cooked Egg Noodles

Place the meatballs in the bottom of the slow cooker. In a separate bowl, whisk together the soups, dry soup mix, garlic and sour cream. Pour over top of the meatballs. Cover and cook on LOW for 6-8 hours or HIGH for 4-6. Serve the meatball mixture over top of the hot cooked noodles and enjoy!

**If you decide to cut the recipe in half, just use one can of cream of mushroom soup and one can cream of celery soup, and then halve the remaining ingredients.