This is one of my husband’s favorites. There are two different ways to make this depending on how much time you have. You can make this in the crockpot or on the stove. It is so much better in the crockpot, if you have the time. It’s also much less work intensive if you make it in the crockpot.
1.5 to 2 lbs of swedish style meatballs.
2 cans of beef broth
2 cans of cream of mushroom soup
salt, pepper and nutmeg to taste
hot cooked egg noodles
Add the meatballs, broth, salt, pepper and nutmeg to a crockpot or large skillet. In the crockpot, add cream of mushroom soup and cook on low for at least 4 hours, but you can cook it all day.
If using the skillet, simmer the meatballs, covered until about half the liquid has been absorbed by the meatballs, about 20 to 30 minutes. Make sure you watch it closely. Add the mushroom soup and cook until heated through.
Serve over noodles.