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Meatballs in Burgundy Sauce
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Meatballs in Burgundy Sauce
YIELD Makes 6 to 8 servings
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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
- Combine meatballs, onions, water, wine, gravy mix, ketchup and oregano in slow cooker; stir to blend.
- Cover; cook on HIGH 4 to 5 hours.
- 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
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