Friday, March 09, 2007

Crock Pot Meatballs

Brian and I are renewing our vows to celebrate our 10th wedding anniversary (which two months ago seemed like a really fun idea, but today seems like a lot of hassle, but I digress...). Anyway, we want to serve some of those yummy meatballs that people bring to potlucks in crockpots. But I don't actually know how to make those meatballs. And there are approximately 9,874,562 recipes on the internet. So that's not really a help.

Do any of you out there (all three of you reading this) have any good crockpot meatball recipes?

Also, expect a post soon from Brian about the death of his favorite superhero Captain America. He is none too pleased.

8 comments:

cassie said...

Conseula,

My mom had a kickbutt recipe for some meatballs at one point. Remind me and I'll prod her to see if she knows where it is. They moved last year though, so we'll see...!

Happy 10 years. :)

Alison said...

My only miniaturized crock pot meat expertise is in the world of weenie tots. So I can't help with the meatballs. But maybe Walter's mom can--we'll check.

chucker said...

Hey, kick back and enjoy your anniversary! Sam's Club has a huge bag of delicious meatballs in the freezer section.

Just a thought from a lazy well-fed bachelor.

Mark said...

I know this sound cheezy, but they're really awesome...

We get the regular frozen Italian style meatballs, place them right out of the bag into the crockpot, and cover them with Kraft hickory style barbeque sauce to about a half inch above the meatballs. Here's the trick...several heaping spoonfuls of grape jelly. I know...it sound terrible, but this is where you’ll have to trust me. We usually buy the plain old Welch’s grape variety in the plastic "squeeze" bottle and give the mix a couple of big dollops, put the lid on, and set the crock on high. After fifteen minutes or so the jelly will render down to the same consistency as the barbeque sauce, I then stir the mix together, set it to low, cover, and stir occasionally until heated through. I don’t really know how long, we usually leave them on low throughout the engagement. We take these to every get together we attend and people absolutely love them, I know you guys will too...

Anonymous said...

Not about meatballs--Although I read all your Feb posts, I don't think I ever said "Thank you" and "I enjoyed reading them". I know it took a lot of time to do the kind of smart, detailed posts you put together.

Plus, you've introduced me to some authors/artists I didn't know that well (I spend more time in the 19th-century) and I'm enjoying that. Zadie Smith is fabulous! Her descriptions are both dead-on and yet the wording is so novel that the rightness of it surprises me--at least so far in Autograph Man.

Hope the meatballs turned out well!
-Deandra

afrogeek said...

Big time congrats to your upcoming 10th. I lov eit when our people can prove the naysayers wrong.

shawn from AfroGeeks.

imabug said...

Heather just posted a tasty looking meatball recipe over at HomeEc101 (http://www.home-ec101.com/?p=152) that might be worth a try

Gunfighter said...

Sorry, no recipe here, but, I was bummed about CA, too. My Mrs of 13 years just shook her head.

She is a brilliant woman, but her feet, like many Ph.D's aren't really down here in the dirt with the great unwashed, like myself.