Swedish Meatballs, Crock Pot Style

I love meatballs in general. Nothing screams dinner for me like spaghetti with Rocco's Italian meatballs. Having said that, nothing seems better tonight than Swedish meatballs with gravy over egg noodles. So here goes. Enjoy, Gandy.

In a medium sized pan, heat 2 quarts beef broth to a boil. Meanwhile in a skillet, heat 1/4 cup olive oil and 2 Tbsp butter. Add 1 medium sized onion, diced small and 1 Tbsp minced garlic; cook until onions are clear. Pour this mixture into the beef broth.

When broth comes to a full boil, add 2 envelopes PORK gravy mix, stir well to make sure all lumps are dissolved. Add 1 8oz package of Philadelphia cream cheese and 1 cup sour cream. Mix until smooth. Pour entire contents of pan into the crock pot; cover and set for 6 hours.

In a large bowl, mix the following ingredients: 2 lbs ground beef, 4 eggs, 1 1/2 cups rolled oats, 1/2 cup bread crumbs, 1 Tbsp salt, 1 tsp pepper, 1 tsp onion powder. Roll meat mixture into 1 inch balls and drop into crock pot gravy. The meatballs will cook over the next 6 hours.

30 minutes before the meatballs are finished, cook 32 ounces of egg noodles according to package directions. Drain and serve immediately by pouring meatballs and gravy on top of noodles. Garnish with chopped parsley, if desired. Serve with your favorite veggie and you have an awesome meal that cooks while you enjoy your day!