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4 pounds lean ground beef
1 package dry Hidden Valley Ranch dressing mix
1 package finely-crushed Saltine crackers
1 large jar spaghetti sauce - (abt 48 oz)
Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more egg or a little liquid if mixture is too dry.
Form mixture into meatballs slightly smaller than the size of a golf ball. Bake or fry meatballs to brown, then drain off excess fat.
Place meatballs in a slow cooker and cover with canned spaghetti sauce. Cover and cook on LOW for 6 to 8 hours.
Serve meatballs on sandwich rolls and garnish with shredded mozzarella cheese.
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