My Norwegian Meatballs

Preparation info

  • Difficulty

    Easy

  • Makes:

    10–12

    Main-Dish Servings

Appears in

Mamie Christopherson Rio Rancho, NM

Prep. Time: 5 Minutes
Cooking Time: 45 Minutes

Ingredients

  • 2–2½-lb. pkg. frozen meatballs
  • 2 or 3 10¾-oz. cans cream of mushroom soup, depending upon how saucy you’d like the finished dish to be
  • 12-oz. can evaporated milk
  • cups sour cream
  • 1 cup beef broth
  • 1 tsp. dill weed, optional

Ideal Slow Cooker Size: 3-Quart

Method

  1. Lay frozen meatballs in a long, microwave-safe dish and microwave on High for 4 minutes.
  2. Meanwhile, in a large mixing bowl, combine all other ingredients.
  3. Place meatballs in slow cooker. Cover with soup mixture.
  4. Cover and cook on High 45 minutes (sauce should not boil).
  5. Turn to Low. Keep warm until serving time.

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