Saturday, December 29, 2012

1 (32-oz) bag frozen meatballs   
1 (14.5-oz) can diced chili ready tomatoes   
1 (15-oz) can tomato sauce   
2 teaspoon garlic powder   
2 teaspoon dry chopped parsley   
Provolone cheese, to taste   
slider buns   

In your crock pot insert, dump your frozen meatballs.Pour the tomatoes and tomato sauce over the top and sprinkle the garlic powder and parsley on top as well.Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Serve on slider buns with provolone cheese slices.

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