Mushroom Meatballs

           After my post about Crock Pot Candy a few days ago, I was in the mood to share another one of my favorite crock pot recipes:  Mushroom Meatballs.  When I hosted my immediate family for our Christmas gathering a few weeks ago, I brought out this recipe and doubled it so I could be sure we would have enough, and is what I'm sharing below.  I usually serve it as an appetizer, but often I make this for my little family, and serve it over egg noodles because the gravy it makes is incredible!

            Mushroom Meatballs (for a crowd):  

            Ingredients:

            2 (2 lbs each) bags frozen meatballs

            2 envelops dry onion soup mix

            2 cans Cream of Mushroom soup

            1 lb fresh sliced mushrooms

            Directions:

            Lightly spray your crock pot liner with non-stick cooking spray.  Pour meatballs into crock (you can thaw them beforehand if you like).  In bowl, combine dry onion soup mix and both cans of cream of mushroom soup.  Pour over meatballs. 

Arrange sliced mushrooms on top. 

Cover and cook on high setting 2 hours.  Stir meatballs and cook on low setting for 2 more hours.  Serve as an appetizer or over egg noodles or rice.

            As I’ve shared before, it is recommended that your crock be at least ½ full, but no more than 2/3 full for optimum results.  Obviously, my 6—6 ½ quart crock (can’t remember which it is) is filled to the brim here, but it turned out great!  The mushrooms will really shrink down.

            Everyone goes on about how wonderful the gravy is on these meatballs, and I have to agree. It is so good, you’ll want some wonderful bread, noodles or rice to soak up every—last—drop!  I would have taken a photo of what they looked like when they were finished, but didn't have the chance.  They were gone in a blink!  Enjoy!