This one didn't have traditional instructions, but it's easy. It's similar to the sandwich, but it's not a sandwich.
frozen meatballs
Ragu Traditional Sauce
mozzarella (shredded)
cup parmesan
This gets layered...sauce, parmesan, then meatballs, mozzarella, repeat.
There were no times directions. Perhaps refer to the sandwich recipe for that. It just said 4 hrs./4 ingredients.
When done, serve with your favorite bread, though you aren't making a sandwich. The leftovers would be good over pasta, too.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Slow Cooker Meatball Stew
At the end is the slow cooker time.
I'm putting the whole recipe here just for ideas. However, you can make your favorite stew recipe and just sub the meatballs for the usual stew meat!
Note: If you follow this recipe, be careful of the broth/liquid. It looked thinner than I like my stew.
1 bag of frozen home style meatballs
1 cup of baby carrots
3 red potatoes (cut up)
1 small onion (chopped)
2 cloves garlic (minced)
2 celery stalks (chopped)
6 oz sliced mushrooms
2 cups beef broth
1 (10 oz) jar Bistro Au Jus gravy
1 tablespoon thyme
Green onions (chopped for garnish)
Instructions
In a slow cooker, put everything in it.
Give it a nice stir and put it on low.
Let cook for about 6-8 hours.
Ladle some the stew into a bowl, garnish with the green onions and ENJOY!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Slow Cooker Meatball Ranch Stroganoff
1/2 cup chopped onion
4 ounces sliced mushrooms (fresh)
2 cans cream of mushroom soup (10 3/4 ounces each)
1 envelope seasoning (Ranch)
1 cup sour cream
16 ounces meatballs (frozen home style)
3 cups hot cooked noodles
In 2 1/2- to 3 1/2-quart slow cooker, mix ranch seasoning, onion, cream of mushroom soup, and mushrooms.
Add the meatballs.
Cover and cook on low for 6-8 hours
Stir sour cream and serve over noodles and ENJOY!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Slow-Cooker Sweet and Sour Meatballs
You may need to season with garlic powder, salt, and/or pepper. Check.
Also, they mix the sauce in a bowl, then pour it over the meatballs in the slow cooker. I save dishes where possible. I would mix the sauce in the slow cooker, then add the meatballs and stir it together.
As always, cut the recipe back to suit you.
1 can (15 ounces) tomato sauce
1 cup chicken broth
1 bottle (12 ounces) chili sauce
1/2 cup packed brown sugar
1/2 cup cider or white vinegar
1 green onion, thinly sliced
In large bowl, combine tomato sauce, broth, chili sauce, brown sugar and vinegar.
Put meatballs to a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. To serve, sprinkle with green onion.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Italian Meatball Subs
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
6 Italian rolls, split
Shredded Parmesan cheese, optional
Transfer meatballs to a 5-qt. slow cooker.
Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs.
Cover and cook on low for 4-5 hours.
Serve on rolls. Sprinkle with shredded cheese if desired.
~~~~~~~~~~~~~~~~~~~~~~~
Hawaiian Meatballs
Cut back recipe as needed.
I'd call the cherries optional.
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/2 cup packed brown sugar
1/4 cup cornstarch
1/2 cup cider vinegar
1 package (32 ounces) frozen fully cooked homestyle meatballs
2 medium green peppers, cut into 1-inch pieces
1 jar (10 ounces) maraschino cherries, drained
Salt and pepper to taste
Hot cooked rice, optional
Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened.
In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender.
Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste.
If desired, serve with rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Well, that's all for now. Whew! :-)
Message Thread
« Back to index