from kraftrecipes.com
Ingredients:
1 jar (26 oz.) spaghetti sauce
1 cup water
36 frozen cooked meatballs (1 lb.)
6 sandwich buns, partially split
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:
MIX spaghetti sauce and water in slow cooker; stir well. Add meatballs; stir gently until evenly coated. Cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 2 to 4 hours).
FILL buns with meatballs and sauce; sprinkle with cheese.
Notes: Easy, but not something I would think of on my own. I like to get frozen meatballs from Sams. Can also add parmesan to the sauce. I kept it separate for the kids at first, but they actually liked the meatballs on the bun. Not sure a whole cup of water is necessary.
Tried 3/12
COOK on LOW for 6 to 8 hours (or on HIGH for 2 to 4 hours).
FILL buns with meatballs and sauce; sprinkle with cheese.
Notes: Easy, but not something I would think of on my own. I like to get frozen meatballs from Sams. Can also add parmesan to the sauce. I kept it separate for the kids at first, but they actually liked the meatballs on the bun. Not sure a whole cup of water is necessary.
Tried 3/12
