Meatballs in Burgundy Sauce

Meatballs in Burgundy Sauce

Meatballs in Burgundy Sauce


Makes 6 to 8 servings


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


  1. Combine meatballs, onions, water, wine, gravy mix, ketchup and oregano in 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.

Serving Suggestion

Serve meatballs as an appetizer with remaining sauce as a dip.

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