Meatballs in Burgundy Sauce

By HeatherS

Ingredients

• 60 frozen fully cooked meatballs, partially thawed and separatec
• 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

Step 1

1. Combine meatballs, onions, water, wine, gravy mix, ketchup and oregano in CROCK-POT® 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.

Makes 6 to 8 servings

Serving Suggestion: Meatballs may also be served as an appetizer with remaining sauce as a dip.