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Parent Category: Recipes
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 and drained
Sauté mushrooms in butter until tender. In crockpot, combine mushrooms,
gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the
sauce. Cover and 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.
