Fix-It and Forget-It Christmas Cookbook (51 page)

Sweet ’n’ Tangy Meatballs

Donna Lantgen

Rapid City, SD

Makes 8 servings

Prep. Time: 45 minutes

Cooking Time: 5 hours

Ideal slow cooker size: 4-qt.

1½ lbs. ground beef

¼ cup plain dry bread crumbs

3 Tbsp. prepared mustard

1 tsp. Italian seasoning

¾ cup water

¼ cup ketchup

2 Tbsp. honey

1 Tbsp. red-hot cayenne pepper sauce

¾-oz. pkg. brown gravy mix

1. Combine ground beef, bread crumbs, mustard, and Italian seasoning in a large bowl. Shape into 1” balls.

2. Bake or microwave until browned. Drain. Place Meatballs in slow cooker.

3. Cover. Cook on Low 3 hours.

4. Combine remaining ingredients in saucepan. Cook for 5 minutes. Pour over meatballs, making sure that all are covered.

5. Cover cooker. Cook 2 more hours on Low.

Variation:

For a fuller flavor, use orange juice instead of water in sauce.

Meatballs and Spaghetti Sauce

Carol Sommers

Millersburg, OH

Makes 6-8 servings

Prep. Time: 35 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 4-qt.

Meatballs:

1½ lbs. ground beef

2 eggs

1 cup bread crumbs

oil

Sauce:

28-oz. can tomato purée

6-oz. can tomato paste

10¾-oz. can tomato soup

¼-½ cup grated Romano,
or
Parmesan, cheese

1 tsp. oil

1 garlic clove, minced

sliced mushrooms, either canned,
or
fresh,
optional

1. Combine ground beef, eggs, and bread crumbs in a large bowl. Form into 16 Meatballs.

2. Brown in batches in oil in skillet.

3. Meanwhile, combine Sauce ingredients in slow cooker.

4. Add Meatballs to slow cooker as you finish browning a batch. Stir gently into Sauce.

5. Cover. Cook on Low 6-8 hours.

6. Add mushrooms 1-2 hours before sauce is finished.

Serving suggestion: Serve over cooked
spaghetti
.

Snappy Meatballs

Clara Newswanger

Gordonville, PA

Makes 6-8 main-dish servings, or 25 appetizer servings

Prep. Time: 35 minutes

Cooking Time: 4 hours

Ideal slow cooker size: 4-qt.

Meatballs:

2 lbs. ground beef

½ cup chopped onions

1 cup bread crumbs

2 eggs

1 tsp. salt

oil

Sauce:

3½ cups tomato juice

1 cup brown sugar

¼ cup vinegar

1 tsp. grated onion

12 gingersnap cookies, crushed

1. Combine Meatball ingredients in a large bowl. Shape into balls.

2. Brown in batches in skillet in oil. As you finish a batch, drain Meatballs and place in slow cooker.

3. Combine Sauce ingredients in large bowl. Pour over meatballs. Mix gently.

4. Cover. Cook on Low 4 hours.

Note:

Our son married a woman from the West Coast. He brought his new bride “home” on their honeymoon. We held an informal reception for friends who could not attend their wedding. Served with a light lunch, this recipe brought raves! Now we think of our children 3,000 miles away whenever we make these Meatballs.

Meatballs and Peppers

Frances L. Kruba

Dundalk, MD

Makes 6-8 servings

Prep. Time: 10-15 minutes

Cooking Time: 4-6 hours

Ideal slow cooker size: 4- to 5-qt.

2 28-oz. cans diced tomatoes with basil, garlic, and oregano, undrained

6-oz. can tomato paste

1½ lbs. (about 48) frozen meatballs

14-oz. pkg. frozen pepper strips

1. Combine tomatoes, tomato paste, meatballs, and pepper strips in slow cooker.

2. Cover. Cook on Low 4-6 hours.

Sweet and Sour Meatballs

Alice Miller

Stuarts Draft, VA

Makes 4 servings

Prep. Time: 35 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 4-qt.

Meatballs:

1 lb. ground beef

½ cup dry bread crumbs

¼ cup milk

1 tsp. salt

1 egg, beaten

2 Tbsp. finely chopped onions

½ tsp. Worcestershire sauce

oil

Sauce:

½ cup packed brown sugar

2 Tbsp. cornstarch

13¼-oz. can pineapple chunks, undrained

⅓ cup vinegar

1 Tbsp. soy sauce

1 green bell pepper, chopped

1. Combine Meatball ingredients in a large bowl. Shape into 1½” balls.

2. Brown in batches in oil in skillet. As you finish a batch, drain well and place in slow cooker.

3. Add brown sugar and cornstarch to drippings in skillet. Stir in remaining Sauce ingredients.

4. Heat to boiling, stirring constantly. Pour over meatballs. Make sure all are covered with Sauce.

5. Cover cooker. Cook on Low 3-4 hours.

Variation:

If you like pineapples, use a 20-oz. can of chunks, instead of a 13¼-oz. can.

Asian Meatballs

Evelyn L. Ward

Greeley, CO

Makes 6 servings