Preparation info
  • Makes:

    12–15

    Main-Dish Servings
    • Difficulty

      Easy

    • Ready in

      8 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Kathryn Yoder Minot, ND

Ingredients

Meatballs

  • 3 lbs. ground beef
  • 5-oz. can evaporated milk

Method

  1. Combine all meatball ingredients.
  2. Shape into walnut-sized balls. Place on waxed paper-lined cookie sheets. Freeze. When fully frozen, place in plastic bag and store in freezer until needed. When ready to use, place frozen meatballs in slow cooker. Cover. Cook on High as you mix up sauce.
  3. Pour combined sauce ingredients over meatballs. Stir.