Adapted from kraftrecipes.com
jar (26 oz) spaghetti sauce
frozen cooked meatballs (1 lb)
sandwich buns, partially split
c Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
Mix Spaghetti sauce and water in slow cooker; stir well. Add meatballs; stir gently until evenly coated. Cover with lid. Cook on low for 6-8 hours (or on high for 2-4 hours). Fill buns with meatballs and sauce; sprinkle with cheese. Extras: Prepare as directed, adding 1/4 c Kraft Grated Parmesean Cheese w/spaghetti sauce and water; stir well.