Ingredients
2
bags (18 oz each) frozen cooked meatballs
1
jar (12 oz) beef gravy
1
package (1 oz) dry onion soup mix
1
tablespoon dry sherry, if desired
Preparation
In 4- to 5-quart slow cooker, place meatballs. In medium bowl, mix gravy, soup mix and sherry; gently stir into meatballs.
Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours. Serve meatballs with fondue forks or long toothpicks.
