Swedish Meatballs Crockpot (Print Version)

# Ingredients:

01 - 5 ounces evaporated milk.
02 - 14.75 ounces reduced-salt beef broth.
03 - 10.5 ounces mushroom soup, condensed.
04 - 0.87 ounces gravy mix, brown flavor.
05 - 2 teaspoons garlic powder.
06 - 1/2 cup water.
07 - 32 ounces frozen meatballs, Italian style (about 60 pieces).

# Instructions:

01 - Coat the slow cooker with a bit of cooking spray. Put the meatballs inside.
02 - Mix together the beef broth, mushroom soup, garlic powder, and gravy mix with some water. Pour this over the meatballs.
03 - Cover it and let it cook on low for 4 to 5 hours.
04 - Stir in the evaporated milk at the end and keep cooking for another 15 to 30 minutes. Serve it on top of pasta.

# Notes:

01 - Each person gets around 7-8 meatballs.
02 - For a thicker mix, stir in some cornstarch.
03 - Tastes best right after you add the milk.

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