Not-So-Swedish Meatballs
Source of Recipe
"The Sugar Cookie Murder," by Joanne Fluke
List of Ingredients
5-lb. bag cooked, frozen meatballs, about 120 meatballs
one 50-oz. can cream of mushroom soup, undiluted (or substitute four 10-3/4-oz. cans)
1 cup whole milk, half-and-half or cream (depending on how rich you want it to be)
1/3 cup dried onions, or one large onion, finely chopped
1 tsp. seasoned pepper, or freshly ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
.88-oz. packet brown gravy mix, if needed near end of cooking
cooked egg noodles, fettuccine, mashed potatoes or rice
Recipe
Coat 5-quart slow cooker or large roasting pan with nonstick cooking spray. Combine everything except meatballs in bottom of slow cooker or roasting pan. Mix in meatballs, making sure tops are covered with sauce. Cook in slow cooker on low for 5-6 hours or in tightly covered roasting pan at 350°F. for 5-6 hours. Check meatballs a half hour before end of cooking time. If there's too much liquid, sprinkle some brown gravy mix over top and stir in. If there's not enough liquid, add more milk or cream. Check for salt at this time and add if needed. Finish cooking and serve over cooked noodles as desired.
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