Spicy Meatball Subs

Nonstick cooking spray

1 recipe Italian Meatballs

1 28 ounce can crushed tomatoes

1/2 cup finely chopped onion

1 Tbsp balsamic vinegar

2 cloves garlic, minced

1/2 tsp dried oregano, crushed

1/4 tsp crushed red pepper

6 Sub rolls or hoagie rolls,split and toasted

Shredded cheese, pepperoncini peppers, and/or fresh arugula

1.Preheat oven to 350 degrees.Line 15 x 10 inch baking pan with foil; coat with cooking spray. Prepare Italian meatballs as directed except shape into 24 meatballs.Place meatballs in pan. Bake 30 minutes or until done. Drain. Cool.

2.In a 4-5 quart slow cooker combine the next six ingredients (through crushed red pepper). Add meatballs;stir gently to coat.

3.Cover and cook on low 4-6 hours or on high 2-3 hours.

4. To serve, use a slotted spoon to place four meatballs in each roll; drizzle with sauce remaining in cooker. Top with cheese, pepperoncini peppers, and/or arugula. Makes 6 sandwiches.

397 calories


Better Homes and Gardens Slow Cooker, Spring 2016

Swedish Meatball Past Pot

1 box (4 containers) Knorr Homestyle Stock
4 cups water
1 Tbsp Worcestershire sauce
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 recipe Beef-Pork meatballs, thawed
3 Tbsp all-purpose flour
3 Tbsp butter, soften
8 oz mini penne pasta (about 2 cups)
1/2 cup sour cream
Salt and black pepper
1Tbsp snipped fresh dill weed (optional)

1. In a 3 1/2 or 4-quart slow cooker stir together the first four ingredients (through allspice). Add meatballs.

2. Cover and cook on low 6 -7 hours or high 3 - 3 1/2 hours.

3. Ina small bowl stir together flour and butter to make a paste; stir into broth mixture in cooker. Stir in pasta. if using low, turn cooker on high. Cover and cook 20 - 30 minutes or until pasta is tender. Stir in sour cream. Season to taste with salt and pepper. If desired, sprinkle with dill week. Makes six servings.

464 calories

Better Homes and Gardens Slow Cooker, Spring 2016

Basic Meatballs

2 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 tsp salt
1/2 tsp black pepper
1 lb bulk pork sausage (or ground pork)
1 lb bulk ground beef

1. Preheat oven to 375 degrees.Lightly coat two 15x10 baking pans with cooking spray.

2. In a large bowl lightly beat eggs with a fork.

3.Stir in next five ingredients (through pepper).

4. Add sausage and ground beef; mix well.

5. Shape mixture into 1-inch meatballs.

6. Place meatballs in prepared pans. Bake 12-15 minutes or until meatballs are cooked through. Drain off fat.

7. Cool meatballs. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm. Transfer meatballs to a resealable freezer bag or freezer containers. Seal and freeze up to 3 months. Thaw in frig before using. Makes 72 meatballs.

Better Homes and Gardens Slow Cooker, Spring 2016