Nana’s Slow-Cooker Meatballs

Enjoy this recipe from Suppers in a Snap.

Submitted by: Stephanie Norton from Saginaw, TX

2-1/2 c. catsup
1 c. brown sugar, packed
2 T. Worcestershire sauce
2 lbs. ground beef
1.35-oz. pkg. onion soup mix
5-oz. can evaporated milk

Combine catsup, brown sugar and Worcestershire sauce in a 4-quart slow cooker; stir well and cover. Turn slow cooker to high setting and allow mixture to warm while preparing the meatballs. Combine beef, onion soup mix and evaporated milk; mix well and form into one-inch balls. Place meatballs on an ungreased 15"x10" jelly-roll pan. Bake at 325 degrees for 20 minutes; drain. Spoon meatballs into slow cooker and reduce setting to low. Cover and cook 2 to 3 hours, stirring gently after one hour. Makes 4 dozen.

Combine catsup, brown sugar and Worcestershire sauce in a 4-quart slow cooker; stir well and cover. Turn slow cooker to high setting and allow mixture to warm while preparing the meatballs. Combine beef, onion soup mix and evaporated milk; mix well and form into one-inch balls. Place meatballs on an ungreased 15"x10" jelly-roll pan. Bake at 325 degrees for 20 minutes; drain. Spoon meatballs into slow cooker and reduce setting to low. Cover and cook 2 to 3 hours, stirring gently after one hour. Makes 4 dozen.