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Thread: Slow Cooker Meatball Appetizer Ideas

  1. #1

    Slow Cooker Meatball Appetizer Ideas

    Hi! I am hosting a party for family to introduce my new son to everyone. I'm looking for a tasty meatball appetizer recipe for the crockpot. Any ideas? I want to use the frozen meatballs, so I really just need a recipe for the sauce.
    Thank you!!!
    Amy

  2. #2
    Join Date
    Nov 2001
    Location
    NJ
    Posts
    525
    This is super easy, but delicious. Hopefully you have a Costco near you.

    2 parts Yoshida sauce to 1 part water. If I remember correctly, I used about half a bottle for one large bag of meatballs.

    I usually brown the frozen meatballs then allow them to simmer in the sauce/water in a large wok for about 20 minutes. That being said, I'm sure they would be just as good in a crockpot.
    Julie

  3. #3
    Join Date
    Jun 2000
    Location
    PA
    Posts
    6,504
    These are really good. I've made them before and kept them warm in the crockpot while entertaining. You could just thaw your meatballs and follow the recipe for the sauce. Tizzylish posted this last year:

    Honey-garlic Meatballs

    Recipe By :
    Serving Size : 55 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 lbs. ground chuck
    1 c. dried breadcrumbs
    3/4 c. milk
    1/2 c. onion -- minced
    2 eggs
    1 can water chestnuts -- chopped fine
    2 tsp. salt

    Mix above ingredients well. Shape into 1" size balls. Place in single layer on cookie sheet and bake 15-20 min. at 375 degrees. Drain well and set aside.

    Sauce:

    2 Tbsp. butter
    3 cloves garlic, minced
    3/4 c. ketchup
    1/2 c. honey
    1/4 c. soy sauce (I use Lite)

    Melt butter in saucepan and saute garlic briefly. Add ketchup, honey and soy sauce. Bring to a boil, reduce heat, cover and simmer five minutes. Add meatballs to sauce. Return to a boil and simmer uncovered 5-10 minutes, stirring occasionally or until sauce glazes meatballs.

    Makes 55-60
    In a nutshell, I'm saying no to fishbread.
    - Wendy W - CLBB

  4. #4
    Join Date
    Jan 2001
    Location
    San Ramon, CA
    Posts
    12,886
    1 jar red currant jelly (10 oz size)
    1 jar chili sauce (same size)

    You can sub grape jelly instead of the red currant but its too sweet for my tastes.

    Mix the two ingredients in the crockpot on high for 30 minutes. Add meatballs. Cover and cook...This is enough sauce for about 1 1/2 lbs of meatballs.
    Democrats are Sexy. Who has ever heard of a good piece of elephant?

  5. #5
    Join Date
    Nov 2004
    Location
    NC
    Posts
    2,352
    At a party once I had meatballs and Paul Newman's Sock-a roni (sp?) sauce. Couldn't be any easier with the frozen meatballs and prepared sauce. The sauce had a nice "kick" to it - really good!
    Life is not the way it's supposed to be. It's the way it is. The way you cope with it is what makes the difference.

  6. #6

    Albondigas en Salsa

    This is a favorite. I serve it at parties - throw them all in the crock pot and it keeps people entertained. I use chicken stock instead of beef stock and find that I needed more liquid for the sauce than they said. Also, it's fine if you use just beef instead of beef and pork. I don't make the tortillas cups. I actually just hand out little plates and put a fork near the crockpot so that people can stab at them.

    Enjoy!


    Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
    Categories: Appetizers, Beef
    Yield: 6 servings

    ---------------------------------MEATBALLS---------------------------------
    1/2 lb Beef, ground finely
    1/2 lb Pork, ground finely
    1/3 c Onions, finely chopped
    2 tb Flour
    1 tb Cilantro, fresh minced
    1/2 ts Oregano, dried
    1/4 ts Cumin, ground
    1 Egg, beaten
    3 tb Vegatable oil

    -----------------------------------SAUCE-----------------------------------
    1 tb Vegatable oil
    1 Onion, chopped
    2 Garlic cloves, chopped
    1 c Tomato sauce
    2 Chipotles, canned in adobo
    -sauce, stemmed and chopped
    2 tb Adobo sauce (from chiles)
    1/2 c Beef broth

    -------------------------------TORTILLA CUPS-------------------------------
    6 Flour tortillas (6 inch)
    Vegatable oil for frying
    Chopped lettuce

    MEATBALLS: Combine all the meatball ingredients, except the
    oil, and mix well. Form into 1 1/2-inch balls. Brown the
    meatballs in the oil, remove, and keep warm. SAUCE: To make
    the sauce, add the oil to the pan and saute the onion and
    garlic until soft. Add the remaining sauce ingredients, bring
    to a boil, reduce the heat, and simmer for 15 to 20 minutes
    until the sauce is thickened. Place the sauce in a blender or
    food processor and puree until smooth. Return the sauce to the
    pan, add the meatballs, and heat through. TORTILLA CUPS: To
    make the tortilla cups, pour the oil to a depth of 3 inches
    and heat to 375 degrees. Place a tortilla in the oil and let
    it float for a couple of seconds. Press the center into the
    oil with a can or ladle to form a bowl and fry until crisp,
    remove, and drain. To serve, place the lettuce in each of the
    tortilla cups, top with the albondigas, and serve.
    -----

  7. #7
    Join Date
    Sep 2003
    Location
    Michigan
    Posts
    2,037
    Quote Originally Posted by tbb113
    1 jar red currant jelly (10 oz size)
    1 jar chili sauce (same size)

    You can sub grape jelly instead of the red currant but its too sweet for my tastes.

    Mix the two ingredients in the crockpot on high for 30 minutes. Add meatballs. Cover and cook...This is enough sauce for about 1 1/2 lbs of meatballs.
    I make this all the time and you would not believe the rave reviews I get!

  8. #8
    Join Date
    Sep 2004
    Location
    Dorval (suburb of Montreal), Quebec
    Posts
    629
    Quote Originally Posted by Sarah428
    I make this all the time and you would not believe the rave reviews I get!
    me too!! but I use 1 1/2 cups chili sauce to 1 cup of grape or currant jelly plus 3T of dijon mustard. The dijon gives it a really nice taste.

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