|
|
Post by flanz on Jul 4, 2017 5:41:58 GMT
I told a friend that I would make a big platter of salami/tomato/cheese skewers for the buffet table as well as a couple of kinds of hot appetizers to be passed on trays at his wife's memorial service next Saturday.
I am thinking that hot meatballs would be a good option for one of those hot items. Have never made party meatballs of any kind but would like to make some in a crockpot. Large quantity would be good. Would like to use TJs frozen party meatballs - I think there are 50 in a two lb. bag.
Thanks!
|
|
|
|
Post by walkerdill on Jul 4, 2017 5:47:09 GMT
|
|
|
|
Post by flanz on Jul 4, 2017 6:04:30 GMT
Have you made this exact recipe before? There is some ? as to whether FIFTEEN pounds of meatballs really fit in a crockpot! yikes! (I do want to make a lot...) |
|
|
|
Post by walkerdill on Jul 4, 2017 7:28:22 GMT
Have you made this exact recipe before? There is some ? as to whether FIFTEEN pounds of meatballs really fit in a crockpot! yikes! (I do want to make a lot...) I have not done 15lbs before. I have done several versions of this in smaller portions. I have done This one. Basically same recipe just smaller portions. I've also done it with bbq sauce instead of chili sauce. |
|
|
|
Post by disneypal on Jul 4, 2017 10:17:35 GMT
1 pkg frozen meatballs
1 jar grape jelly
1 jar chili sauce (can be found near ketchup in the store
Put in crockpot on high for 4 hours then turn to low (if possible for 2 more hours) - the longer in the crockpot, the more the flavors infuse into the meatballs.
|
|
|
|
Post by Linda on Jul 4, 2017 14:23:46 GMT
meatballs, 1 tin jellied cranberry sauce, 1 bottle bbq sauce works well too
|
|
GiantsFan
Prolific Pea
Posts: 8,704
Site Supporter
Jun 27, 2014 14:44:56 GMT
|
Post by GiantsFan on Jul 4, 2017 14:41:36 GMT
Two ingredients. A bag of meatballs and a bottle of your favorite BBQ sauce. People always ask for my recipe.  Substitute Apricot Pepper Sauce for the BBQ sauce for a sweet/hot combo. |
|
paget
Drama Llama
Posts: 7,461
Jun 25, 2014 21:16:39 GMT
|
Post by paget on Jul 4, 2017 15:17:38 GMT
I know the grape jelly/chili sauce recipe is hugely popular but I find it revolting. I'm still tweaking what my crowd likes more - I do the chili sauce with some BBQ sauce and have been adding different things to see what's good, too. I'm following to see if someone has an ide other than the grape jelly....
|
|
|
|
Post by lucyg on Jul 4, 2017 15:38:39 GMT
I know the grape jelly/chili sauce recipe is hugely popular but I find it revolting. I'm still tweaking what my crowd likes more - I do the chili sauce with some BBQ sauce and have been adding different things to see what's good, too. I'm following to see if someone has an ide other than the grape jelly.... I've seen it with cranberry sauce (the kind in the can that people slice)  in place of grape jelly. Haven't tried it, but I understand it's less sweet. flanz, you don't really need a full-fledged recipe. Just fill your crockpot about 3/4 full of meatballs, then mix more-or-less equal amounts of grape jelly (or cranberry sauce) with chili sauce (or BBQ sauce), pour over meatballs, and turn on the crockpot. Stir occasionally. Serve. People love it. |
|
tduby1
Pearl Clutcher
Posts: 2,979 
|
Post by tduby1 on Jul 4, 2017 16:12:03 GMT
1 pkg frozen meatballs 1 jar grape jelly 1 jar chili sauce (can be found near ketchup in the store Put in crockpot on high for 4 hours then turn to low (if possible for 2 more hours) - the longer in the crockpot, the more the flavors infuse into the meatballs. I make these but with raspberry jam. Everyone loves them. |
|
|
|
Post by disneypal on Jul 4, 2017 16:19:22 GMT
I make these but with raspberry jam. Everyone loves them. Yummy - that sounds good! Sometimes I just use double the chili sauce and omit the jelly/jam - it is good that way too but a bit tangy - depending on the brand of sauce used. |
|
marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
|
Post by marianne on Jul 4, 2017 16:25:34 GMT
I just made these for my brother's annual Pig Pickin' get together. I used a 6 lb bag of meatballs from Costco, 3 bottles of chili sauce, and a large jar and a half of grape jelly. Dumped in two crockpots (4 and 2 qt) and cooked on low for 4 hrs. Not one meatball left... not one.
|
|
|
|
Post by Basket1lady on Jul 4, 2017 16:55:52 GMT
I use the Pioneer Woman's Potluck Meatballs recipe. I just dump it all in a crockpot with a big bag of frozen meatballs, turn it to high for one hour, then turn it to low for a few hours. They are done when the sauce thickens. (The cornstarch makes them thick, and heat activates the cornstarch. So if they are thin and watery, they aren't done. You can also make the sauce on the stove and then pour over the meatballs.) I NEVER have a single one left over. Pioneer Woman Potluck Meatballs1 can beef consumee 1 can beef broth 2 tablespoons spicy brown mustard 2 tablespoons tomato paste 2 tablespoons cornstarch |
|
|
|
Post by bbkeef on Jul 5, 2017 19:30:01 GMT
I have an easy peasy recipe I used just this weekend.
2lbs. frozen meatballs
1 can French onion soup
1 can Golden Cream of Mushroom soup (or just cream of mushroom)
1 packet Lipton Onion Soup Mix
Turn on high for 3 hours, stir once in awhile, then turn to low.
|
|
|
|
Post by annie on Jul 5, 2017 19:39:39 GMT
|
|
|
|
Post by nightnurse on Jul 5, 2017 20:46:57 GMT
I have a super easy seeet and sour meatball recipe: two cans of pineapple chunks with the sauce, 1 cup brown sugar, 2/3 cup vinegar, 4 tablespoons of cornstarch and 2 tablespoons of soy sauce, bring to a boil so it's nice and thick, dump it over a bag of frozen meatballs, heat a few hours. Always gets rave reviews when I bring it to functions. I usually use a little less vinegar than the recipe calls for as I like it a little sweeter than tarter.
|
|
|
|
Post by CarolinaGirl71 on Jul 5, 2017 20:58:08 GMT
Have you made this exact recipe before? There is some ? as to whether FIFTEEN pounds of meatballs really fit in a crockpot! yikes! (I do want to make a lot...) The recipe specifies cocktail size meatballs, which are smaller than regular meatballs. I can't remember what brand comes in the smaller size. However, I'm not sure about 15 pounds fitting in the crockpot. Maybe the huge oval crockpot would work! We love this recipe! |
|
|
|
Post by flanz on Jul 5, 2017 22:44:57 GMT
I have an easy peasy recipe I used just this weekend. 2lbs. frozen meatballs 1 can French onion soup 1 can Golden Cream of Mushroom soup (or just cream of mushroom) 1 packet Lipton Onion Soup Mix Turn on high for 3 hours, stir once in awhile, then turn to low. Thanks so much! These sound great, very reminiscent of stroganoff. I might have to stir in a bit of sour cream before serving... |
|
|
|
Post by flanz on Jul 5, 2017 22:45:38 GMT
I have a super easy seeet and sour meatball recipe: two cans of pineapple chunks with the sauce, 1 cup brown sugar, 2/3 cup vinegar, 4 tablespoons of cornstarch and 2 tablespoons of soy sauce, bring to a boil so it's nice and thick, dump it over a bag of frozen meatballs, heat a few hours. Always gets rave reviews when I bring it to functions. I usually use a little less vinegar than the recipe calls for as I like it a little sweeter than tarter. These sound great as well! Can you please tell me what size the cans of pineapple are? |
|
|
|
Post by flanz on Jul 5, 2017 22:47:42 GMT
THANK YOU EVERYONE!~ I really appreciate your help! I know the jelly/chili sauce ones are very popular with a lot of people. After reading all of the replies I've decided I'm going to make two kinds, one with chili sauce and prob. grape jelly, using one of the recipes shared here, and the mushroom onion one shared by annie. You guys rock! |
|
|
|
Post by lucyg on Jul 5, 2017 23:20:25 GMT
THANK YOU EVERYONE!~ I really appreciate your help! I know the jelly/chili sauce ones are very popular with a lot of people. After reading all of the replies I've decided I'm going to make two kinds, one with chili sauce and prob. grape jelly, using one of the recipes shared here, and the mushroom onion one shared by annie . You guys rock! And thank you, too. I'm saving this thread for all the other recipes. |
|
|
|
Post by nightnurse on Jul 6, 2017 22:09:50 GMT
I use the 14.5 oz pineapples
|
|
in place of grape jelly. Haven't tried it, but I understand it's less sweet.
