Transfer the frozen meatballs to a gallon size freezer bag. Add the cream of mushroom soup, sour cream, soy sauce, parsley, nutmeg, and pepper to the bag. Seal the bag and squish to combine the ingredients.
Slow cooked to perfection, these Slow Cooker Swedish meatballs make a hearty and comforting dish. Paired with the creamy mushroom gravy, they're great served as a main course with mashed potatoes, but stand alone as an amazing appetizer as well.
Find the recipe here: sixsistersstuff.com/recipe/slow-cooker-swedish-meatballs-recipe/
Want other yummy appetizers? Check out the link below!
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