2 pounds frozen fully cooked meatballs
1 can condensed cream of mushroom soup
1 cup water
1 package dry turkey gravy mix
1/2 teaspoon dried thyme
2 bay leaves
Place meatballs in 4 to 6 quart crockpot. Add soup, water, dry gravy mix, thyme and bay leaves. Cover crockpot and cook on low 6 to 8 hours or on high for 3 to 4 hours. Discard bay leaves before serving. Serve over mashed potatoes or buttered egg noodles.
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