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Meatball Po-boy

Published: Oct 29, 2009

Serves 6 to 8.

1/2 (6-lb.) bag frozen beef meatballs, partially thawed
6 tbls. Tony Chachere’s gravy mix
1-1/2 cups water
2 medium onions, chopped
2 green bell peppers, seeds removed and sliced
1 tsp. black pepper
Po-boy rolls

1. Put meatballs into slow cooker. Mix gravy mix and water together and pour over meatballs.

2. Add in onions and bell peppers and sprinkle in black pepper.

3. Cook on Low for 6 hours.

4. Using a slotted spoon, spoon out meatballs, onions and bell peppers into po-boy buns. Spoon desired amount of gravy onto meatballs in the bun. Serve.

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