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.