Honey Garlic Crockpot Meatballs

Yesterday was the kind of day where I wanted something delicious but didn't want to slave over it so out comes the trusty crock pot. Pre-made meatballs like President's Choice, Jane's or Schneider's Meat Balls work great in the crock pot. They're already cooked so it's just a matter of heating them up and getting whatever sauce you're using to soak right through. So I put in a jar & a half of VH Honey Garlic Sauce and a box of 80+ Schneider's Meatballs and let them (as Emeril would say, )"Get Happy".
I opted for an easy warm and serve rice by Dainty and served them in a big bowl. The rice and the meatballs blended in that sauce were delectable and there are enough left for lunch today.

This dish also works great as an appetizer! Hunt through my archives for more Meatball recipes as well. I have several famous recipes listed here.

Cheers,
Dana

The Joy of Crockpot Meatballs

Crockpot meatballs get a lot of attention on my blog and my reports tell me people want to know:

-How to cook crockpot pre-cooked meatballs
-How long to cook meatballs in the crockpot
-What to mix with pre-cooked meatballs

I love cooking pre-cooked meatballs in a crock pot. They turn out great and are perfect as appetizers, in spaghetti or for a buffet or pot luck meal. I often cook it to serve over rice in various ways as well.

I make Tangy meatballs that are a favourite for many and include:
-2/3 jar Welch's Grape Jelly
-1 tsp dry mustard
-2 bottles Heinz Chili Sauce
-1 box Italian Meatballs (I like Schneider's Meat Balls or President's Choice (PC) Meat Balls)

or

Swedish Sweet & Sour Meatballs
-1 jar Sweet & Sour Sauce
-1 box Swedish Meatballs

Both these recipes are great for appetizers or for a meal serve on a bed of Basmati rice.

You can also use pre-cooked meatballs in your favourite Spaghetti sauce. The beauty of crockpot meatballs is that the longer they cook, the tastier they become and because they're pre-cooked, within a few hours they are ready to eat. Keep an eye so they don't become burnt but generally they're thawed within a few hours and get soft within about 4 when you cook at low temperature.

How To Cook A Roast with Yorkshire Pudding Popovers

I most often slow cook my roast in the oven at 250 or in my crockpot all day with plenty of brewed tea and Beef Bovril plus my trusty Mrs. Dash. A roast can be cooked on its own or with all your vegetables. It's up to you. I have a roast in the oven now cooking at a higher temp for a shorter time though and will throw the sweet potatoes and baked potatoes in an hour before we're ready to eat.

If your roast has a layer of fat, keep the fat right side up because it'll help make the roast juicy as the fat melts into the meat instead of into the bottom of the pan. You can also throw in other spices, tuck in cloves of garlic, roast some onions and make wonderful gravies with some mushroom soup or onion soup mix for various flavours.

A bbq is a great way to cook a roast but my favourite way is in the oven on low, in a roasting pan and then making gravy with some of the drippings. For my roast beef gravy, I use a pot of brewed tea, some beef bovril, Horne's Gravee mix, roast drippings and thicken with Bisquick mixed with milk. It makes an awesome gravy.

If you want to make Yorkshire pudding on the side, you mix: 1 cup of flour, 2 eggs, 1 cup of milk and a pinch of salt. Pour into preheated muffin tins with hot oil (about a teaspoon of oil in each tin) and cook at 375 ofr about 20 minutes keeping a close eye. Sometimes I make big ones in a pie plate or loaf pan instead of individual popovers.

Yorkshires taste awesome with butter and gravy. Did you know they were intended to trick the belly into getting full when there wasn't enough meat and potatoes to go round? Coulda fooled me...I an eat four of them on my own. LOL.

Enjoy your roast beef dinner and turn it into one of those double duty meals too by making them into lunch or dinner for a few days. Make submarine sandwiches with mozzarella and mustard, stews, hot roast beef open faced sandwiches or soup.

Cheesy Vegetable Crockpot Chowder

My friend Brenda sent me this recipe.
I loved it. I tweaked it by adding three kinds of cheese and varying the vegetables a little. I used cauliflower and multiple coloured peppers plus put in a 1/4 cup of Campbell's Gardennay Autumn Carrot Soup and some fresh herbs. This recipe was delicious and I baked some rolled biscuits to dip. (I put garlic and cheese in them to make them taste like Red Lobster's Cheddar Bay Biscuits)
Thanks Brenda for the recipe!

Vegetable Cheese Chowder-- Brenda Emmett

3 Cups Chicken Broth

1 Cup Chopped Potatoes (or ½ inch cubes)

½ Cup Chopped Carrots (or ½ inch cubes)

½ Cup Chopped Celery

½ Cup Chopped Onion

½ Cup Green Pepper

¼ Cup Butter or Margarine

2 Cups Milk

½ Cup Flour

12 oz Shredded Cheese or 1 jar of Cheez Whiz

1 TB chopped Parsley

Salt and Black Pepper to taste

Heat broth. Add vegetables. Cover and cook in crock-pot or slow cooker for 1 ½ hours at #5 or high heat.

In a small bowl combine milk and flour. Add cheese and remaining ingredients. Stir until thickened. Hold at lower temperature until serving time.