Crock Pot Salisbury Meatballs

By melissaf

Ingredients

• 2-3 pounds fully cooked frozen meatballs
• 1- 2 cans (10 ounces) cream of mushroom**
• 1 cup milk
• 2 tablespoons Worcestershire
• 1-2 teaspoons black pepper*
• 1 onion, sliced

Preparation

Step 1

In small bowl, stir together the cream soup, milk, black pepper, and Worcestershire sauce.

Place meatballs in a 4-6 quart slow cooker. Pour sauce over all and top with onions. Cook on low, 7-8 hours or high, 3-4, stirring at least once to help the onions cook.