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In a slow cooker, mix together the steak sauce and soup. Add a bottle of water (Country Bob sauce bottle) and a soup can of water. Put meatballs in sauce, stirring so all are coated. Add more water and stir, if necessary, so liquid covers all the meatballs.
Cook all day (7 to 9 hours) on low so the meatballs absorb the flavors and get tender.
Barb's Note: In a pinch I use the frozen or Italian meatballs. You can, of course, make your own meatballs.
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