Meatballs with Sammy from Managing the Mays

 These recipes can be found here:

https://youtu.be/WMnK4_HOQ00?si=ub3oClEn0rX1CVCi

Slow Cooker Meatball Stroganoff

Prep Time10minutes mins

Cook Time6hours hrs

Total Time6hours hrs 10minutes mins

Course: Dinner

Cuisine: American

 

Servings: 6

 

Calories: 714kcal

 

Author: Allison Treadwell

Ingredients

• 32 oz meatballs frozen, gluten-free
• 1 packet brown gravy gluten-free
• 1 packet french onion dip or small sweet onion gluten-free
• 10.5 oz can of cream of mushroom soup gluten-free
• 8 oz mushrooms sliced
• 1 tbsp worcestershire sauce
• 1 tbsp minced garlic
• 1 cup beef broth
• 1 cup sour cream
• 12 oz rotini pasta gluten-free

Instructions

• Add all ingredients to the slow cooker except sour cream and noodles. Mix together and cover meatballs.
• Cook on low for 4-6 hours or high for 2-3 hours.
• Once finished cooking add 1 cup sour cream. Mix together and cook for an additional 15 minutes.
• Add cooked pasta and serve!

Crockpot Mississippi Meatballs

https://www.thecountrycook.net/crock-pot-mississippi-meatballs/#recipe

Ingredients

• 32 ounce bag frozen meatballs (I used Johnsonville homestyle)
• 1 ounce packet au jus gravy mix (low or no sodium if you are sensitive to salt)
• 1 ounce packet ranch dressing mix (see notes below)
• ½ cup water
• ¼ cup peperoncini juice (or beef broth, see my notes below)
• ½ cup (1 stick) unsalted butter, sliced
• 8 pepperoncini peppers

Instructions

• Place 32 ounce bag frozen meatballs into the bottom of a 6 quart slow cooker.
• Mix together 1 ounce packet au jus gravy mix, 1 ounce packet ranch dressing mix, 1/2 cup water and 1/4 cup peperoncini juice until combined. Pour on top of the meatballs and stir so they are coated.
• Place 1/2 cup (1 stick) unsalted butter, sliced on top, scattered.
• Add 8 pepperoncini peppers (just scatter them around).
• Cover and cook on low for 3-4 hours, try and stir them every 30 minutes or so, so they don’t burn. Serve immediately with the drippings as a gravy over the meatballs.

Recipe courtesy of www.thecountrycook.net

Slow Cooker Salisbury Meatballs

https://www.themagicalslowcooker.com/salisbury-steak-meatballs/#wprm-recipe-container-74944

Ingredients

• 26 oz. frozen meatballs (no need to defrost)
• 2 cups sliced mushrooms
• 2 Tbsp. Worcestershire sauce
• ½ tsp. onion powder
• ½ tsp. garlic powder
• 1.74 oz. brown gravy mix (2 packets)
• 1 ½ cups water

Instructions

• Add the meatballs to the slow cooker.
• Add the mushrooms, worcestershire sauce, onion powder and garlic powder.
• In a small bowl whisk together the gravy mix and water.
• Pour the gravy mixture over the meatballs.
• Cook on LOW for 4 hours.
• Stir, serve and enjoy.

Slow Cooker Teriyaki Meatballs

https://letsdishrecipes.com/wprm_print/slow-cooker-teriyaki-meatballs

Ingredients

• 2 dozen precooked frozen meatballs
• 1/4 cup soy sauce
• 1/2 cup pineapple juice
• 1/3 cup beef broth
• 1/3 cup brown sugar
• 1 tablespoon honey
• 1-2 cloves garlic minced
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Instructions

• Place meatballs in a lightly greased slow cooker.
• To make teriyaki sauce: in a medium bowl, whisk together remaining ingredients until smooth.
• Pour sauce over meatballs. Cover and cook on low for 4-6 hours, or until sauce bubbles and thickens. To speed up thickening, you may turn the slow cooker to high for the last hour of cooking time.
• Serve over hot cooked rice.

Nutrition

Serving: 1g | Calories: 187kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 885mg | Fiber: 1g | Sugar: 16g