Crock Pot Swedish Meatballs

https://www.thecountrycook.net/crock-pot-swedish-meatballs/

Ingredients

1 (10.75 oz) can cream of mushroom soup, low sodium
1 (14 oz) can beef broth, low sodium
1 packet dry onion soup mix
2 tbsp A1 steak sauce
1 2 lb bag frozen meatballs
1 cup container sour cream
1 (16 oz) package egg noodles

Instructions
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce.
Stir well.
Then add in frozen meatballs.

Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.

At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.)
Drain noodles well when done.
Mix noodles and meatballs together or serve meatballs on top of noodles.

Notes from Heidi:
Gluten free if made with GF meatballs & served with rice or potatoes.
I no longer add the onion soup mix - it made it too salty.
I usually use Greek yogurt at the end instead of sour cream.
I have also made this whole thing on the stove-top.