Absolute Best Holiday Meatballs Crock Pot Or Not Food

HOLIDAY MEATBALLS

Steps:

• 1. Combine chili sauce, preferred jam, juice, and hot sauce in large slow cooker. There will be lumps, but not to worry they will disappear as the sauce cooks.
• 2. Add frozen meatballs to slow cooker. Cover.
• 3. Cook on low for 6 hours. Stir occasionally. Serve.
• 4. I sometimes increase the hot sauce, depending on the crowd. Can also be made in the oven. Cook at 325 for 90 minutes.

ABSOLUTE BEST HOLIDAY MEATBALLS, CROCK POT (OR NOT)

Steps:

• Place ketchup, jelly, hot sauce, garlic powder and onion flakes in a small saucepan, and stir over medium heat until jelly melts and everything is well mixed.
• Place meatballs in a crock pot or large sauce pan and cover with sauce, stirring to mix everything up.
• Heat on low setting for 20 minutes on the stove or several hours in the crock pot, until meatballs are hot and sauce sticks to them well. Serve hot.

THE ABSOLUTE BEST PORCUPINE MEATBALLS

Steps:

• Preheat the oven to 350F. In a bowl, add all sauce ingredients and whisk to combine. Set aside.
• In a small bowl add the bread and milk and gently press down. Allow to soak for ~5 minutes.
• In a large bowl add the rest of the meatball ingredients. Add the panade mixture (milk and bread) to the bowl. Without overworking the mixture, gently mix just to combine. The mixture should be wet but hold a shape when you form it into a ball. Scoop enough meat mixture to form a 2" round ball (I use a large cookie scoop to measure out my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! *See post for freezing instructions.
• Place the meatballs in a 3-4 quart baking dish or 9×13" baking pan. They can touch. Repeat until all of the meatballs are shaped and in a pan. If necessary, use 2 pans if you do not have a large enough pan.
• Pour the mixture over top of the meatballs. Cover the meatballs with foil and bake for 30 minutes. Carefully remove the cover and bake for another 20-25 minutes or until the internal temperature reads 165F.
• Remove from the oven and allow to cool for a few minutes before plating.
• Store leftovers in a lidded container in the fridge for up to a week.

CROCKPOT MEATBALL RECIPE

Steps:

• Place brown sugar, chili sauce, jelly, ketchup, ginger, cold water and lemon juice in your crock pot.
• Add frozen meatballs and stir so meatballs are coated in sauce.
• Cook on HIGH for 4 hours or LOW for 6-8 hours. ENJOY!

SLOW COOKER MEATBALLS IN HOMEMADE SAUCE

Steps:

• To make the meatballs, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, until softened.
• Transfer the onions and garlic to a mixing bowl and let cool slightly.
• Stir in the egg, bread pieces, breadcrumbs, and seasonings. Let sit for 5 minutes.
• Mix in the ground beef, spinach, and parmesan.
• Using a meatballer or damp hands, form the mixture into 12-16 meatballs.
• Return the skillet to the stove. Add the meatballs in a single layer and cook 304 minutes per side, until browned.
• Add the sauce ingredients to your slow cooker. Stir well to combine. Gently add the meatballs to the sauce.
• Cover and cook on low for 4-6 hours.

ITALIAN MEATBALLS IN THE CROCK POT

Steps:

• In bowl, beat egg with salt, seasoning, red pepper flakes and garlic.
• Add chopped onion, beef, pork, bread crumbs and parmesan.
• Mix well.
• Shape into 1 ½" balls.
• Place meatballs in 5 qt or larger crock pot.
• In same bowl, mix tomato sauce with wine and pour over meatballs.
• Cover and cook on low til meatballs are no longer pink in the middle, 5-6 hours.
• Great on pasta, or on a bun as a sandwich, topped with parmesan and/or mozzarella.