This is a super dish to fix in the heat of summer...and of course, all year long since the crockpot doesn't do much to heat up a kitchen.
I'm always looking for quick - to - put - together dishes...and I try to avoid long ingredient lists.
I am in love with all of Cris's dishes at Recipes that Crock. She uses Gooseberry Patch Cookbook recipes...and often times, adapts them to their own tastes.
I sorta did that with her recipe...always love recipes using frozen meatballs that I've gotten on sale!!!!!!!!
The first time I made these, I just used all cheese/milk for the sauce. The next time I made them I 'cut the cheese' (s'cuse me please=) and added a partial can of cream of chicken soup..a squirt of mustard, and we liked them a lot better than the first time around.
Enjoy this easy meal - go run some errands while dinner is cooking.
CROCKPOT CHEESEBURGER MEATBALLS
1 (12 ozs.) bag frozen meatballs
12 ozs. Velveeta cheese, cubed
1/4 c. ketchup
1/2 c. milk (or more)
squirt of mustard, optional
1/2 soup can of cream of chicken soup
Optional: Cooked rice or pasta
Garnish: ketchup, mustard, pickles, etc.
Place meatballs in slow cooker (I sprayed with non stick cooking spray). Place cheese on top; in medium bowl, combine ketchup, milk, (mustard) and soup. Stir well and pour over cheese.
Cook on low for 3 - 4 hours, stirring occasionally
Serve over rice or pasta
Linked to Meal Plan Monday
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