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25 servings, 2 meatballs (71 g) each
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Prepare recipe as directed; serve in slow cooker set on LOW.
If you don't have 2 (15x10x3/4-inch) pans, you can use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
Loosely pack the cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I only found these so-so, a little too spongey with the stuffing.
Everyone loves these. I used the chili sauce with Catalina dressing, added 1 finely chopped onion & 2 Tbsp. green pepper. Once cooked & cooled, place in refrigerator overnight. Next day, placed in slow cooker on low for 2 hours then ready to serve.
So delicious! Perfect amount of zip and sweet! I will make these again for my family anytime.