If you are asking if I leave them  frozen before adding to the crock pot the 
anser is yes and no... If they are frozen that is when I mix everything else up 
first then add the frozen meatballs... if thawed first they mix a bit better.   
cream of mushroom is different than golden but betting either would work.

----- Original Message ----- 
From: "Patricia Dunbar" <[email protected]>
To: <[email protected]>
Sent: Monday, October 26, 2009 1:42 PM
Subject: Re: [CnD] meatball appetizers


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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