Meatballs in Burgundy Sauce the Editors of Publications International, Ltd.
Meatballs in Burgundy Sauce
Makes 6 to 8 servings
|60||frozen fully cooked meatballs, partially thawed and separated|
|3||cups chopped onions|
|1||cup red wine|
|2||packages (about 1 ounce each) beef gravy mix|
|1||tablespoon dried oregano|
|1||package (8 ounces) curly noodles|
- 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.
Serve meatballs as an appetizer with remaining sauce as a dip.
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