Tuesday, March 19, 2019
Crock Pot Salibury Meatballs
Crock Pot Salibury Meatballs
2-3 pounds fully cooked frozen all beef or turkey meatballs
1- 2 cans (10 ounces) cream of mushroom**
1 cup milk
2 tablespoons Worcestershire
1-2 teaspoons black pepper*
1 onion, sliced
In small bowl, stir together the cream soup, milk, black pepper, and Worcestershire sauce.
Place meatballs in a 4-6 quart slow cooker. Pour sauce over all and top with onions. Cook on low, 7-8 hours or high, 3-4, stirring at least once to help the onions cook.
Notes
*I use the higher amount of black pepper but suggest you start on the lower end and adjust to your taste.
**If making a smaller amount, use one can of soup but leave all other ingredients the same.
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