Best Easy Meatballs

At the bottom of the recipe, I have added several other ways to make and preserve these meatballs. My “usual” method is the no-browning, direct-to-freezer method. These are very easy to make and to cook. I usually do NOT brown them at all, and I always freeze them before cooking. I also put 2 servings in each freezer bag, because there are only two of us in the house. If we have company, it’s simple just to add 1 or 2 more bags of meatballs, since they are already portioned out!

1 pound ground beef
1 pound Italian sausage (hot or sweet – your preference)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1 Tbsp oregano
2 Tbsp dehydrated onion (or 1/4 cup fresh chopped onion)
1/4 cup grated Parmesan cheese
2 eggs
1/2 cup chopped parsley

1. In a large bowl, combine all ingredients completely. Roll into golf ball sized balls.
2. Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour.
3. Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer.

When wanting to cook:

1. Place frozen meatballs in slow cooker, cover with marinara, and heat on low for 3 hours.
2. OR .. Place frozen meatballs in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

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ALTERNATE COOKING/SAVING METHODS:

For use immediately:

• If desired, brown the meatballs in a couple tablespoons of olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Bake in 350°F oven for 15 to 20 minutes until cooked through. 
• OR .. Place in slow cooker, cover with marinara, and cook on high for 2 to 2 1/2 hours
• OR .. Place in large pot on stove top, cover with marinara and simmer on low to medium-low for about 45 to 60 minutes. 

For use later: 

• If desired, brown the meatballs in olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour. 
• Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer. 

To cook later:

• Place in slow cooker, cover with marinara, and heat on low for 3 hours. 
• OR .. Place in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

Crock-Pot© Creamy Macaroni and Cheese

Crock-Pot© Recipes
Rice & Pasta
Difficulty Rating – 2
Source: my own recipe!

Made this today, but have also made this several other times. Its a great hit, and a great alternative to heating the oven!

16 ounces macaroni, cooked and drained (12 cups cooked)
2 pounds extra sharp cheddar cheese, cubed or shredded
1/2 cup butter
2 1/2 cups whole milk
1/2 teaspoon salt
1/4 tsp ground black pepper
8 ounces shredded mozzarella cheese

• In 7-quart slow cooker, break up about 2 TBSP butter. Place 1/3 of the cooked macaroni on top of the butter. Add a layer of about 1/3 of the cheddar cheese. Pour 1 cup milk over the top.  Stir.
• Add salt and pepper and another layer of butter, macaroni, cheddar cheese and 1/2 cup milk, and stir again.
• Finish with final layer of remaining butter, remaining macaroni, and remaining cheddar cheese and milk. Stir again.
• Cover and cook on Low for about 5 hours, or on High for 2 – 3 hours. Stir occasionally. If it seems dry, add 2 TBSP whole milk, stir and re-cover. Repeat if needed.
• About 20 minutes before serving, stir in mozzarella cheese.

Chicken Cordon Bleu

Crockpot/Slow Cooker
Poultry
Difficulty Rating – 2
Source: dm3764

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

Parmesan Meatloaf

Main Dishes – Beef
CrockPot/Slow Cooker
Difficulty Rating – 3
Source Unknown

2 slices rye bread, trimmed of crust
2 slices white bread, trimmed of crust
1 cup water or wine
1 1/2 lbs ground beef
1 med onion, chopped
4 sprigs parsley, chopped
3 tbsp Parmesan cheese, grated
1 egg
salt and pepper to taste
1 8-oz can tomato sauce
2 tbsp butter
1 tsp oregano

Soak the bread in water, then gently squeeze out as much liquid as possible. Break up the bread with your fingers, and mix with beef, onion, parsley, cheese, egg, salt, and pepper. Form into a loaf about the size of the bottom of your crock cooker. Grease the bottom and sides of the crock cooker to prevent sticking, and place the meat loaf in crock. Cover and cook on Low heat for 5 to 7 hours. Pour off any excess fat. Combine remaining sauce ingredients, and pour over meat loaf. Cover and cook on High heat 15 minutes or until the sauce is hot. Serve with an additional sprinkling of Parmesan cheese.

Old Fashioned Apple Butter

Crockpot Recipe
Canning Recipes
Appetizers – Sauces & Condiments
Difficulty Rating – 3
Source: ” Crock*Pot Slow Cooker Cuisine ” Rival, Published 1995

12 – 14 apples (preferably Jonathan or Winesap, Jonamacs, or McIntosh)
2 cups apple juice
sugar (see below)
cinnamon
allspice
cloves
1/2 cup sauterne (optional)

Wash, core and quarter apples (do not peel). Combine apples and apple juice in lightly oiled Crock-Pot. Cover and cook on Low for 10 to 18 hours or on High for 2 to 4 hours.

When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to Crock-Pot. For each pint of sieved cooked fruit, add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves; stir well. Cover and cook on High for 6 to 8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne for the last hour off cooking. Spoon into hot sterilized jars and process according to standard canning methods. About five, 1/2-pint jars.