eatballs according to package or recipe directions. Heat sauce in microwave
arlsey, flour and water.
(Recipe may be made ahead to
he meatballs in a large crockpot on high.
Add the
Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.
Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
toss with butter. Serve with meatball mixture; sprinkle with parsley.
Cut the meatballs into quarters.
Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well.
Bring to a gentle simmer.
Cover and simmer for 30-35 minutes.
For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT CHEESE).
Cover and cook on low for about 6 hours or on high for about 4 hours. (All crockpots seem to cook a little faster or slower than others.).
Serve hot with some cheese on top, if desired.
Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3-4 quart crockpot.
Cover and cook on low for 5-7 hours.
Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender.
Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve.
In a 3-1/2 or 4-quart crockpot combine: meatballs, undrained tomatoes, drained beans, water and pesto.
Cook on LO heat for 5-7 hours or on HI heat for 2-12 to 3-1/2 hours.
Sprinkle individual servings with Parmesan cheese.
Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.
Cover and cook on low setting for 9-11 hours or until vegetables tender.
Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.
Mix frozen meatballs, broth, tomatoes, potato, onion, and garlic powder together in a crockpot.
Cover and cook on low heat setting for 9 hours, or until vegetables are tender.
Stir in frozen mixed vegetables. Cover and cook on high heat for 1 hour.
To serve, pour into bowls, and top with parmesan cheese.
ag of frozen vegetables into the bottom of the crockpot.
2
Combine all ingredients in a 4-quart crockpot.
Cover and cook on LO heat 9-11 hours or until vegetables are tender.
Stir in the frozen vegetables which have been thawed. Cover and cook on HI heat 1 hour.
Serve with Parmesan cheese.
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
e a bit dry.
CROCKPOT:
Alternatively, to cook in
Combine all ingredients in a 4-- to 5-quart crockpot.
Cover and cook on HI heat for 3-4 hours or LO heat for 8-9 hours.
Combine all ingredients in crockpot. Mix gently to combine.
Cover and cook on LO for 6 to 7 hours.
depending on the size of meatball you fancy.
Place the
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
br>Prepare your own favorite meatball recipe, then shape into about 1
hen press to seal. Cover meatball mixture with pastry, trimming edges