Super Red 

Sundried  Tomatoes

     4 oz pack                

                                                                     

 Crockpot Meatballs  in Sun-dried tomato gravy

Ingredients
1 cup boiling water
1/4 cup dry sun dried tomatoes
1 small onion chopped
1 stalk celery chopped
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
1 TBS worcestershire sauce
1 10 1/2 ounce can condensed beef broth      (low-sodium)
1/4 tsp salt
1/8 tsp ground black pepper
1 pound extra lean ground beef
1/2 pound mild Italian sausage
1/2 cup Italian style dry bread crumbs
1 egg slightly beaten
1/4 cup milk
3 TBS cornstarch
1/4 cup cold water

Directions
In a medium bowl, pour boiling water over tomatoes.  Cover and let stand about 15 minutes or until softened.    Drain and finely chop. Combine tomatoes, onion, celery,   basil, oregano, worcestershire sauce, beef broth,  salt and pepper, in a 3 1/2 quart slow cooker. In a medium bowl, combine beef, sausage, breadcrumbs,  egg and milk, mixing well. Form into 20-22 meatballs   about the size of golf balls. Place meatballs in tomato mixture  in slow cooker. Cover and cook on LOW 4-5 hours or until    vegetables are tender. Turn control to HIGH.     In a small bowl, dissolve cornstarch in cold water. Stir into slow cooker. Cover and cook on HIGH 15-20 minutes.         Serve sauce over meatballs. Makes 6-7 servings.