So I am the host for this months Weekend Cookbook Challenge. Traditionally, participation in December is low, so to try to combat that I've chosen the theme Appetizers.
The past few months have been incredibly busy and tiring for me, so lately the number one priority of most meals I've been making has been fast and easy. My first appetizer recipe of the month for WCC fits that bill, and could easily be served for your main course too - meatballs!
Who doesn't love meatballs? And who doesn't love a dish made with frozen store bought meatballs and a crock pot? Heaven, I tell ya.
Once you've got your sauce ingredients mixed together, there is nothing for you to do for 3 or so hours. And if you are making this for a party or get together, you can remove just a few mballs at a time, keeping the rest warm until needed.
Slow Cooker Cranberry Meatballs
from Holiday Appetizer Magazine
1 can cranberry sauce
3/4 cup chile sauce
1/4 cup water
2 tb brown sugar
1 tsp lemon juice
2 lbs fully cooked meatballs, thawed (I used one 750 g box of low fat meatballs. You could also use meatless meatballs too.)
Stir together the cranberry sauce, chile sauce, water, sugar and lemon juice in the crock pot. Add the meatballs and stir to coat. Cover and cook the meatballs on low heat for 3 to 4 hours, until the sauce is bubbly and the meatballs are cooked through. Serve warm.
Would you like to join me in Weekend Cookbook Challenge this month? Then find an appetizer recipe (from a book, magazine, internet etc), make it, blog it, and send me a link. My email is iliketocook AT shaw DOT ca, and the deadline is December 30.