Slow Cooker Swedish Meatballs

Slow Cooker Swedish Meatballs 3 cups of brown gravy 1 lb. sliced mushrooms 1 large onion, minced 1 T. Worcestershire sauce 1/2 tsp. allspice 1/2 tsp. nutmeg 2 lbs. frozen meatballs, thawed 1 c. sour cream, (8 ounces) 12 oz. egg noodles, medium, cooked and drained Place mushrooms, gravy, onions, Worcestershire sauce, allspice and nutmeg in a 6-Quart slow cooker. Stir well. Add meatballs and mix to incorporate well into the sauce. Cover and Cook on Low for 6 hours. Temper the sour cream: Place 1 cup of sour cream in a small bowl. Add 3 T. of the hot gravy from the slow cooker and stir well. Repeat with 3 more T. of gravy. Transfer sour cream mixture into slow cooker and stir just until combined. Serve meatballs over egg noodles or with a side of Slow Cooker Mashed Potatoes.