Ingredients
- 2 lbs. frozen meatballs
- 2 (10 oz.) cans condensed cream of mushroom soup with roasted garlic
- 2 cups water
- 2 pkg. dry turkey gravy mix
- 1 tsp. dried thyme
- 3 bay leaves
Directions
Place meatballs in 4-6 quart crockpot.
In a separate bowl stir together the soup, water, dry gravy mix and thyme.
Pour soup mixture over the meatballs, stir to cover and add in the bay leaves.
Cover crockpot and cook on low 6 - 8 hours or on high for 3 - 4 hours.
Remove and throw away the bay leaves before serving.