Prep 10 mins
Cook 4 hrs 30 mins
Got this from Pillsbury. I threw it together one afternoon before my husband brought his poker gang over. The sauce was really quite delicious.
- 2 (18 ounce) packagesfrozen cooked meatballs, partially thawed
- 1 (12 ounce) jarsavory beef gravy
- 1 (1 ounce) package dry onion soup mix
- 1 tablespoon dry sherry
- Put meatballs in a slow cooker.
- Mix together the gravy, soup mix, and sherry.
- Pour over meatballs and mix slightly.
- Cover and cook on low setting for 3 1/2 to 4 1/2 hours.
awesome change of pace for meatballs! i used kittencal's Kittencal's Italian Melt-In-Your-Mouth Meatballs (which i LOVE!!). only made a few changes: used 2 jars of gravy, and instead of dry sherry, i used 1/4 cup red wine. this is so great! everyone really enjoyed! i couldn't decide whether to serve with buttered egg noodles or roasted garlic mashed taters...so i made both! everyone tried it with both and loved it both ways!! anyway, thanks for another keeper!!
Delicious!!! This recipe gave us a GREAT dinner tonight!!! I did add a can of beef broth, and extra wine (I used a chardonnay). I LOVE gravy and this is the best gravy I've ever had!!! Also, my husband told me, the next time we have hamburger steaks, I had BETTER make this gravy for it! This is a winner FOR SURE!!!! I added the beef broth and extra wine, because our preference is for more sauce or gravy, and it was WONDERFUL!
Very savory dish. Served for appetizer for football games this weekend and it was a hit. Everyone commented that it was a nice change from our ordinary meatballs. And loved how simple it was to put together. Thanks for sharing.