Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
Read MoreRead Less
Tap or click steps to mark as complete
Shape and bake meatballs up to 2 days ahead of time. Simply reheat with addition of vegetables in Crock-Pot.
* 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 used frozen meatballs and had leftovers which got used as meatball subs
I used frozen meatballs (beef) that I'd already made and I used Teriyaki Sauce & Tomato Paste rather than the soya sauce & barbecue sauce (less salt) I also took out onions but added chopped celery. I did use Onion powder & Garlic powder as well as ginger. I heated all in Slow Cooker for 2-1/2 hours and it was delicious over long-grain rice. I will definitely use again.