Do you keep the meatballs frozen?
Also, I guess cream of mushroom soup is different from golden mushroom soup?
----- Original Message -----
From: "leverenz" <[email protected]>
To: "c n d" <[email protected]>
Sent: Monday, October 26, 2009 12:37 PM
Subject: [CnD] meatball appetizers
This recipe is one of the easiest but tastiest meatball recipes I have made.
It can easily be cut in half or increased in size. It is done in a crock
pot which makes serving even easier for big receptions. I usually have a
slotted serving spoon to dish it on to plates and then have toothpicks along
side the crock pot (if not providing forks for other appetizers). I have
made these for showers, super bowlparties, New Year's Eve parties and just
last week my daughter took them down to a GM plant and the guys about licked
the bowl clean!
Theresa’s meatballs
5 pounds of frozen cooked meatballs
2 (10 1/2 oz) cans of cream of mushroom soup
2 (10 1/2 oz) golden mushroom soup
2 (14 oz) cans beef broth (I like to get the low sodium broth)
2 envelopes brown gravy mix
Combine all ingrediets in crock. Stir well, cover and cook Low - 6 hours or
High - 3 hours.
We put everything in the crock pot minus the meatballs, turn on and combine
together before putting the meatballs in. It makes it easier to stir in the
meatballs while making sure that all of the ingredients are combined.
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