Easy Crockpot Meatballs Food

CROCKPOT MEATBALLS

Steps:

• Grease a 6 quart crockpot with cooking spray.
• Pour in grape jelly, chili sauce, and BBQ sauce.
• Stir to combine.
• Add in frozen meatballs and stir until they are fully coated with the sauce.
• Cover and cook on high for 3 hours.
• Serve as an appetizer with toothpicks or serve over rice for a meal!

EASY CROCKPOT MEATBALLS AND GRAVY (SLOW COOKER)

Steps:

• Place meatballs in crockpot.
• Add soup, water, dry gravy mix, thyme and bay leaves.
• Cover crockpot and cook on low 3-4 hours on low.
• Discard bay leaves.
• We like to serve over egg noodles.

EASY CROCK POT MEATBALLS

Steps:

• In a large crock pot, combine all ingredients and set to cook on high.
• Let cook at least 6 hours, stirring every so often.

EASY CROCK POT MEATBALL SUBS

Steps:

• Mix together frozen meatballs, sauce and onion in a crock pot.
• Cover and cook on LOW 4-6 hours or until meatballs are heated through and onion is tender.
• Place meatballs on rolls and top with cheese. Place under broiler for a minute or two to let cheese melt.

"PLEASE MAKE THOSE MEATBALLS!"- CROCKPOT MEATBALLS

Steps:

• Put meatballs in the crockpot.
• Combine the rest of the ingredients. (I whisk them together.).
• Pour soup mix over meatballs and stir.
• Cover and cook on low for 8 hours or on high for 4 hours.

HOMEMADE COTTAGE CHEESE (CROCK-POT)

Steps:

• Add the rennet liquid to the 1/2 cup of water, set aside.
• Heat skim milk to 85 degree F and maintain temperature for one minute.
• Add buttermilk and Rennet solution and stir well.
• Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
• Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
• Heat curd slowly over hot water until temperature reaches 110ºF.
• Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
• Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
• Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
• Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
• Drain the Whey from the curd and transfer the cheese to a bowl.
• Mix in salt and cream.
• Chill before serving.

ROBINS EASY CROCK POT MEATBALLS

Steps:

• per pound of meatballs add each item soup, brown sugar, vinegar, Worcestershire sauce & mustard.
• saute onions and green peppers in butter till limp and add to sauce.
• heat in crock pot over low for 4 to 6 hours stirring every hour or so till meatballs are heated through.