My Norwegian Meatballs

Name: My Norwegian Meatballs
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Makes: 10–12 Main-Dish Servings
Cuisine: United States
Ingredients: 2 or 3 10¾-oz. cans cream of mushroom soup, depending upon how saucy you’d like the finished dish to be; 2–2½-lb. pkg. frozen meatballs; 12-oz. can evaporated milk; 1½ cups sour cream; 1 cup beef broth; 1 tsp. dill weed, optional

Preparation info

Makes:
10–12
Main-Dish Servings

Difficulty
Easy
Ready in
50 min

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Mamie Christopherson Rio Rancho, NM

Ingredients

2–2½-lb. pkg. frozen meatballs
2 or 3 10¾-oz. cans cr

Americas
United States
Rio Rancho
NM
Main course
Gluten-free

Method

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