Crock Pot Meatballs in Dried Tomato Gravy |
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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 6 |
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A very tasty version . And it's easy because you use frozen meatballs, either your own recipe or commercially prepared. Recipe from BH&G. Ingredients:
1 (10 ounce) can condensed cream of mushroom & garlic soup |
1 cup water |
1 (4 1/2 ounce) jar canned mushroom slices, drained |
1/2 cup chopped onion |
1/2 cup snipped dried tomatoe (not oil-packed) |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon dried oregano, crushed |
1/8 teaspoon black pepper |
2 (16 ounce) packages frozen fully cooked meatballs |
polenta (see below) or 4 cups hot cooked noodles |
Directions:
1. Combine all ingredients except meatballs and polenta or noodles in the crock pot. Stir to mix well.
2. Stir in the meatballs. Cover the crock pot and cook on LOW for 5 to 6 hours.
3. Note: To make the Polenta: In a large saucepan bring 3 cups milk just to a simmer over medium heat. Meanwhile in a bowl combine: 1 cup cornmeal, 1 cup water and 1 teaspoon salt. Stir slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low, cook, uncovered, 10-15 minutes or until mixture is thick, stirring occasionally. Can stir in extra milk if too thick. Can also stir in 2 tablespoons butter.
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