January 23, 2015
- Prep: 20 mins
- Cook: 2 hrs
2 hrs 20 mins
- Yields: 6-8
2Combine all ingredients except tinned soup.
3Roll into golf ball sized meatballs.
4Pour soup into SC.
5Cook on high
6Gently place meatballs onto soup, doesn't matter if some are on top of each other, you can spoon soup over meatballs as they cook.
7Liquid increases as meatballs cook so eventually all meatballs will be submerged.
8Give a gentle stir every now and then, meatballs become less fragile during the cooking process, serve with gravy over mash potatoes and steamed veggies.
9Guarrantee kids and adults will love it and eat all their veggies with the lovely sauce spooned overMost delicious meatballs ever and Ive been making these for years on the stove but decided to slow cook and add in BBQ sauce this time, so good!!
Submitted by Katrina King
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