TLC Cooking "Meatballs in Burgundy Sauce"

Meatballs in Burgundy Sauce

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