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4 lbs. lean ground beef
1 pkg. dry Hidden Valley Ranch dressing
1 pkg. finely crushed Saltine crackers
1 large jar spaghetti sauce
In a large bowl, mix all of the ingredients together. If the mixture is too wet, add more crackers. Form into meatballs a little smaller than the size of a golf ball. Bake or fry meatballs until they are brown and drain off fat. Place the meatballs in a Crock Pot and cover with 1 jar of spaghetti sauce. Cover and cook on low for 6 to 8 hours. Serve the meatballs on hamburger buns and top with mozzarella cheese.