ve found that baking the meatballs on a rack placed
Combine gravy, soup, and a soup can full of milk in a large saucepan.
Stir until mixed well.
Add meatballs and cook on medium-high heat until meatballs are heated through (about 20-30 minutes with the size of meatballs I used).
Reduce heat to medium-low; add sour cream and cook until heated through.
Serve over egg noodles.
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
he ground beef into small meatballs using you favorite meatball recipe
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream.
Stir in the meatballs.
Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter.
Serve meatballs and sauce over the cooked pasta.
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Combine all ingredients except meatballs on high heat and mix well. Taste and adjust seasonings to your liking.
Add meatballs and stir so that the sauce is evenly distributed and covers all the meatballs.
Turn down to low and cook 3 - 4 hours.
Saute onions and mushrooms in skillet with a little bit of oil until cooked.
Add tomato sauce, cream of mushroom soup, parsley and salt & pepper to taste. Stir to combine thoroughly and then add meatballs.
Simmer until meatballs are heated through, stiring occasionally.
Serve over hot noodles.
Let the meatballs simmer all day, stirring occasionally. Leftovers can be used for meatball sandwiches.
The sauce is very tasty.
Put the meatballs and vegetables into the crock pot.
In a small bowl, combine the Alfredo sauce, water, lemon zest and pepper. Pour over the contents of crock pot and gently mix a time or two to coat the contents a little with the sauce.
Cook on LO for 5 to 7 hours.
In a 2qt saucepan, mix the brown gravy according to package directions.
(I use one that requires 1 cup water) Once gravy is thickened, add the cream of mushroom soup and sour cream.
Blend well.
Place the thawed or partially thawed meatballs in a crockpot (or add to the gravy mixture and heat through on stovetop).
Add the gravy to crockpot and heat on low.
May be served over rice, noodles, or potatoes.
Place meatballs in crockpot.
Add soup, water, dry gravy mix, thyme and bay leaves.
Cover crockpot and cook on low 3-4 hours on low.
Discard bay leaves.
We like to serve over egg noodles.
Saute onions in olive oil on a medium high heat, let cook for about 5 minutes than add garlic and cook for another 2 minutes or until onions and translucent.
Add can of mushrooms, red wine, basil and bay leaves. Let simmer for 5 minutes.
Mix cold water and gravy mix per instructions on package and add to pan.
Add meatballs and let simmer until gravy thickens to lightly coat the back of a spoon.
Serve with plain white rice or buttered noodles.
erything together and then form meatballs. I make mine about golf
Bake meatballs as directed on package or in recipe. Set aside.
Cook fettuccine as directed on package. Drain and set aside.
Meanwhile, in large skillet cook bell pepper and onion stir fry as directed on package, about 7-9 minutes.
When cooked, stir in meatballs, cooked and drained fettuccine, pesto, and half and half.
Cook over medium heat for a few minutes, stirring constantly, until mixture is hot.
NOTE:.
You can subsititute fresh pepper & onion, and any other ingredients. if you choose.
Place meatballs, sliced onion, garlic and mushrooms in slow cooker.
Beat cream cheese, soup and beef broth and black pepper with a whick until well blended. Pour over meatballs. Cover and cook on High 4 to 6 hours, or on Low 8 to 10 hours.
Cook pasta as directed on package, about 20 minutes before meatballs are done. Add 1 cup of sour cream to meatball mixture, mix well.
Drain pasta, serve with meatball mixture.
Defrost your meatballs.
Thread a piece of onion then a meatball, add 1 piece of green papper, then another meatball, add a red pepper etc until you have 6 meatballs on the skewer ending with a piece of onion.
Repeat for your second skewer.
Paint both sides of the skewered ball & peppers,.
BBQ over mediun heat, or Broil 6\" from broiler, or bake 375f until the balls are golden and heated through apprx 15-20 minutes.
oll is toasting, heat up meatballs in sauce in the microwave
Preheat Broiler.
Combine meatballs and pizza sauce in a
o cool.
For the meatballs - Preheat oven to 350\u00b0F