Easy Slow Cooker Meatballs in Burgundy Sauce - Comfort Food Recipe

Meatballs in Burgundy Sauce

YIELD Makes 6 to 8 servings

INGREDIENTS

60 frozen fully cooked meatballs, partially thawed and separated 3 cups chopped onions 1‑1/2 cups water 1 cup red wine 2 packages (about 1 ounce each) beef gravy mix 1/4 cup ketchup 1 tablespoon dried oregano 1 package (8 ounces) curly noodles

PREPARATION:

Slow Cooker Directions

1. Combine meatballs, onions, water, wine, gravy mix, ketchup and oregano in slow cooker; stir to blend.
2. Cover; cook on HIGH 4 to 5 hours.
3. Meanwhile cook noodles according to package directions. Serve meatballs with noodles.

Serving Suggestion Serve meatballs as an appetizer with remaining sauce as a dip. This recipe appears in: Beef