Swedish Meatballs

3 cups beef broth (I use bouillon cubes)
1/2 cup milk
1 cup sour cream
1/2 cup water
2 packets (1 oz each) brown gravy mix
2 (10.5 oz) cans of cream of mushroom soup, undiluted
1 can (10.5 oz) mushroom soup, undiluted

5-6 lbs. frozen Swedish meatballs (thawed is best)

Combine all ingredients (I heat in a large soup pan on the stove top). Once well mixed, put meatballs in a crockpot and top with sauce. Stir to coat. Serve warm as an appetizer or over egg noodles or rice as an entree. Great for a party!

If you don't have all the ingredients, wing it. I will add more sour cream to make it richer and I seldom have mushroom soup so I add a can of mushroom pieces instead. I have also added Worcestershire sauce to give it a different kick. Whatever you want to make it your way!