Slow Cooker Hawaiian Meatballs

It's here! The 4th annual Diva "Ball" theme! We love us some spherical food. For this month's meal, I am making Hawaiian Meatballs that you can conveniently make in your slow cooker.





Ingredients:

32 oz. package of precooked, frozen meatballs
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. Soy sauce
Rice

Preparation:
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.

Prepare the rice and serve with the meatballs on top.

Does it get any easier??

Crock Pot Appetizers: Italian Biscuits and Marinara Sauce

So...technically this isn't a crock pot appetizer. But if you read Monday's post you know I have a triple crock pot and I like to mix it up a bit.

You will use your crock pot, but just to heat up marinara sauce to put next to these heavenly appetizers....Italian Biscuits and Marinara Sauce.

I bet the other Divas are reading this right now thinking...it's been awhile! I seem to recall the last time I served these there was an argument as to who got to eat the last one(which is the true sign of a great recipe).

This is a variation of a Pillsbury recipe I found years ago. The biggest difference is in how I wrap them. The original recipe called for a different way to cut the biscuits, but we have experimented over the years and found this works best.

Italian Biscuits and Marinara Sauce
-1 can of buttermilk biscuits (large/jumbo...the big ones!)

-10 precooked frozen meatballs, thawed and cut in half
(to thaw, I put in microwave for 60 seconds, or until slightly warm)

-2 pieces of string cheese (each cut into 10 small pieces)

-1/4 teaspoon garlic powder

-1/2 teaspoon Italian seasoning

-1 tablespoon grated Parmesan

Directions:
1. Cut each biscuit into thirds (3 triangles)
2. In the middle of each triangle, place an upside down meatball half, flat side up
3. Place a piece of string cheese on top of the meatball
4. Wrap the points of triangle around meat/cheese and form a ball of dough around the ingredients
5. Place the balls seam side down into sprayed baking dish. If I'm making the recipe as written I use a 9 inch round pan. But if you double it (which I usually have to do to appease the guests!) use a 12 X 8 brownie pan.
6.Sprinkle the garlic powder, Italian seasoning and Parmesan cheese on top (do the cheese last!)
7.Cook at 375 for 25 minutes or until they are no longer "doughy" on the inside.
8. Serve with marinara sauce for dipping

Enjoy! (My husband said to add "Yum")

March Supper Club (Spicy Diva)

One of my favorite parts of Supper Club is the beginning....where we come face to face with prepared deliciousness to devour before getting to work. We were greeted with a wide variety of food items when we arrived at Wine Diva's house.

I'm not sure of the name nor the recipe, but these are pure heaven to the tastebuds.


We also enjoyed Dessert Diva's delicious meatballs.


After we filled up, we got straight to work.

Saucy Diva and Gourmet Diva putting together the Slow Cooker Shredded BBQ Chicken.


Dessert Diva working on her Chicken Pot Pie.


Preparing the chicken for the Chicken Pot Pie.


We each left the Supper Club with Chicken Crepes, Chicken Pot Pie, Mom's Spaghetti Sauce, Slow Cooker Shredded BBQ Chicken, and Chicken 'n' Dumplings. Can we say YUM!?!?

Personally, I've already greedily devoured the Chicken Pot Pie and am longing to have another one already prepared in my freezer.

Check back in late April to get a glimpse of just a few of the bloggers we stalk for the pure pleasure of food. We are all choosing a recipe from fellow food bloggers like us :)

Meatball Chili (with a little spice)

Ingredients
1 can (14.5 oz) stewed tomatoes
1 large onion
1 medium green pepper
3 cups Chili Cheese Fritos
1 tbsp vegetable oil
5 garlic cloves, pressed, divided
2 tbsp plus 2 tsp chili powder, divided
1 tbsp cumin, divided
1 can (15 oz) tomato sauce
1 can (16 oz) red kidney beans, drained and rinsed
1 1/2 cups water
1 egg
2 tbsp milk
1/2 tsp salt
1 lb lean ground beef
Shredded cheese (optional)

Cooking Directions
Preheat oven to 450 degrees
Chop tomatoes and set aside.
Finely chop onion.
Dice bell pepper.
Place chips in plastic bag and crush using a rolling pin.

Place oil, onion, and bellow pepper in a pot.
Cook over medium heat for 7 - 8 minutes.
Add two of the pressed garlic cloves, 1 tbsp chili powder, and 2 tsp cumin.
Cook and stir for 30 seconds or until fragrant.
Add tomatoes, tomato sauce, beans, water, and half of the crushed chips to the pot.
Bring to a gentle simmer.
Reduce heat to low and cook for 18 - 22 minutes or until chili is thickened. Stir often.

Line a sheet pan with parchment paper.
Combine egg, milk, and salt in bowl. Add remaining chips, garlic, chili powder, and cumin.
Mix well.
Add beef and mix until just incorporated.
Scoop beef mixture and roll into meatball.
Bake 8 - 9 minutes or until the internal temperature reaches 150 degrees.

Gently stir meatballs into chili.
Cover and simmer for 10 - 15 minutes or until meatballs are tender.

Serve with cheddar cheese if you'd like.

Sweet Crockpot Meatballs (from Dessert Diva)

It's January! Do you know what that means for the Dinnertime Divas? It's our annual balls themed Supper Club. Here is the recipe for my contribution this month.

This is one of the easiest and most delicious appetizers or dinners around. I came across this combination for the sauce by accident. My mom always makes her meatballs with BBQ sauce and grape jelly. Unfortunately, I didn't have any grape jelly one time so I substituted cherry preserves instead. The result was an even sweeter sauce that we liked even more than the original. I've never made it with grape jelly since!

Ingredients
1 - 1 lb. bag of frozen meatballs
1 jar of your favorite BBQ sauce
1/3 jar cherry preserves

I usually don't even measure out any of the ingredients so add or subtract according to your own taste.

Directions
Place the frozen meatballs in a slow cooker. Add the BBQ sauce and cherry preserves. Give it a stir. Cook on low for about 4-5 hours or until meatballs are heated through.

I hope you enjoy this as much as we do. It is definitely a go-to meal when I need something in a pinch, since I usually have all the ingredients on hand.