Ds needs something by then, so he's planning to go to the small, natural market on Saturday, and maybe the rest on Sunday. He has to work on our usual Monday.
Yes, been there and done that, also.
Exactly. For me, running out of onions is like running out of black pepper - it doesn't happen very often. I may not have much, at times, but usually do have onions.
Yes, Chewy first, always.
Those are the exact pairings that I'd do with each of those crackers.
So, I went to find the meatball recipe, and found a whole bunch of good ones for slow cookers!
I'll post them in a sec. They range from stroganoff and soup to meatball sandwiches etc. And, some specifically start with frozen meatballs, so you will know if they should go in still frozen or not. I've not read them yet.
Okay, off to look - this will probably take more than one post! :-)
Crockpot Meatball Sub Recipe
6 ingredients, including frozen meatballs.
Not sure that I'd add the onions to this.
Stovetop - saute onions, add other ingredients, simmer for 20 minutes.
1 20 oz (ish) bag of frozen meatballs
1 24 oz jar of your favorite tomato pasta sauce
Italian spice blend
It’s super easy to cook the meatballs in your slow cooker.
Slice the onion and place them in the slow cooker. Add the meatballs and pour the pasta sauce over the meatballs and sprinkle everything with the Italian seasoning.
Set the slow cooker on low for 4 to 5 hours or on high for 2 to 2.5 hours.
After the cooking time, gently stir the meatball sub mixture to thoroughly distribute onions sauce and meatballs.
Sprinkle a handful of cheese on the bottom of bun/sandwich roll, top with meatballs, plenty of sauce and more cheese if desired.
It seems like a lot of ingredients, but some are beans, 3 are vegetables only, etc. Use your favorite beans, not just what they suggest.
Also, scale down to suit you, and accommodate your slow cooker size. I can see halving, at least. If you go farther, and say, quarter the recipe. But, you don't have to cut everything to 1/4.
I would leave out the tomato soup, perhaps adding more tomato product of choice, or not.
I would also check for salt, pepper, and add some garlic and/or onion powder.
3 (14.5 oz cans) diced tomatoes
1 (8 oz) can tomato sauce
1 (10 3/4 oz) can tomato soup
4 cups beef broth
1 1/2 cups sliced carrots
1/2 cup chopped onion
1 cup frozen green beans
Italian seasoning to taste.
2 cans beans, rinsed and drained such as Kidney and Garbanzos
30–35 fully cooked frozen Italian Meatballs
8 oz of Ditalini Pasta or Elbow Macaroni
shredded or grated parmesan cheese
1 In a large crock pot, add the tomatoes, tomato sauce, beef broth, carrots, onion, green beans, basil, oregano, and thyme. Stir to combine.
2 Next add the beans and frozen meatballs. Your crock pot will be very full now.
3 Cover and cook on low for 6-8 hours.
4 About 30 minutes before serving, get water boiling to cook the pasta and cook according to package directions.
5 While the past cooks, add the tomato soup to the slow cooker and stir to combine. Cover and let the soup continue to cook until the pasta is ready.
6 To serve the soup, add a spoonful of pasta to each bowl and ladle soup over the pasta. Top each bowl with parmesan.
Okay, off to start another post to cont.!
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