Tuesday, October 23, 2012

Meatball Sub Simmer

what you need

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

Make It


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.

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