SWEDISH MEATBALLS (CROCK POT) (FREEZER)

1 (10¾ oz) can cream of mushroom soup

½ cup fresh sliced mushrooms

2 cups beef broth

½ onion, finely diced

1-2 tsp garlic powder

2 Tbsp A1 steak sauce

dash of paprika

salt and pepper to taste

1 (28 oz) bag frozen meatballs (this is around 40 meatballs)

1 c sour cream

prepared mashed potatoes, rice, or noodles

In your slow cooker, combine the soup, mushrooms, beef broth, onion, garlic powder, steak sauce, paprika, salt, and pepper.

Add meatballs and toss to coat.

Cook on low for 8 hours.

Before serving mix in sour cream and serve with mashed potatoes, rice, or noodles. Serves 6.

FOR FREEZING:  DOUBLE EVERYTHING AND PUT HALF IN A FREEZER BAG.  ON BAG WRITE COOK ON LOW 8-10 HOURS.  ADD 1 CUP SOUR CREAM BEFORE SERVING.