| Curried Meatballs | ||||
| Makes 1 crock pot full | ||||
| Ingredients | ||||
| 4 lbs | pre-made meatballs (you can make your own, but you don’t have to kill yourself) |
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| ________ | ||||
| 26 oz | (1 can) Campbell’s cream of mushroom soup | |||
| 1/4 cup | Marsala wine | |||
| 1 tbls | curry powder | |||
| Directions | ||||
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Thaw the meatballs in the fridge. About an
hour before you’re going to serve them, dump them in a crock pot on
high. If you’re making your own meatballs, be sure to cook them first. Now make the sauce. In a large saucepan over medium heat, combine the rest of the ingredients. Bring it up to a simmer and cook it for about 1 more minute. Pour the sauce on top of the meatballs in the crock pot and stir it up to coat everything. The crock will take a while to come up to heat which will in turn heat up the meatballs. Once the meatballs are warmed through, turn the crock down to low. |
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