CROCKPOT MEATBALLS IN BURGUNDY SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Crockpot Meatballs in Burgundy Sauce image

Make and share this Crockpot Meatballs in Burgundy Sauce recipe from Food.com.

Provided by Lorraine of AZ

Categories     Meat

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

60 frozen fully-cooked meatballs, partially thawed
3 cups onions, chopped
1 1/2 cups water
1 cup red wine
2 (1 ounce) packages beef gravy mix
1/4 cup ketchup
1 tablespoon dried oregano
1 (8 ounce) package curly noodles

Steps:

  • Combine meatballs, separating them as needed, onions, water, wine, gravy mix, ketchup and oregano in a 4-quart crockpot. Stir to blend.
  • Cover; cook on HI heat for 4 to 5 hours.
  • Meanwhile, cook noodles according to package directions. Serve meatballs over noodles.

Nutrition Facts : Calories 222.3, Fat 1.8, SaturatedFat 0.5, Cholesterol 31.9, Sodium 126, Carbohydrate 38.4, Fiber 2.9, Sugar 6.7, Protein 6.5

There are no comments yet!