Frozen meatballs
7 years ago
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- 7 years ago
- 7 years ago
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Frozen meatballs, jar of sauce and a crockpot
Comments (13)Alexa, how old is the crockpot? The newer ones ron hotter than the ones from the 90's. If they are frozen, dump it all together at about 1 pm, set the cooker to high if it is an older one, or on low if a newer one. If they are not done, you can always turn the cooker up to high or transfer to a casserole dish and nuke them. I have done this too for other functions and it works. I will not disown you. Peppi PS: I love it, Hubby is cooking the balls...darfc......See Moresweet and sour meatballs question
Comments (11)I was just comparing recipes, and came across one or two with cherries, and thought I'd ask the KT. Here' the recipe I am using NO CHERRIES 1 can (20 ounces) pineapple chunks 1/3 cup water 3 tablespoons vinegar 1 tablespoon soy sauce 1/2 cup packed brown sugar 3 tablespoons cornstarch 1 batch of 30 meatballs (frozen or thawed) 1 large green pepper, cut into 1-inch pieces Hot cooked rice Directions Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice. Yield: 6 servings....See MoreMeatballs in gravy
Comments (22)Since you're talking about June, I'm assuming these are for company? If so, and if you haven't eaten these frozen meatballs before, I suggest you try a couple of the meatballs ahead of time (suck all the air out of the bag before resealing so they don't get freezer burnt. Whether they're prepared foods or scratch, there's a lot of difference between meatballs. Some are fine and some are coarse, some are fluffly and some are dense, some a tender and some are like Superballs, and most importantly some are salty and/or peppery and some are bland as paper. If you know what they taste like, you can adjust your gravy. Try making a small amount of your gravy to go with, so you get the whole flavor. Adding a peppery gravy to peppery meatballs, for instance, is really bad for company. Also, if there's parmesan asserting its flavor, rather than just lending salt and glue, you might want to make something more like a white sauce/stock/parmesan sauce than a true beef gravy or Swedish. If the meatballs are dense and rubbery, you can simmer them in stock to heat them and they should loosen up some. Etc. I wouldn't worry about Italian herbs unless they're really pizza-ish tasting. Oregano and thyme, for instance, can go with anything if they're not too heavy. There's no good way to cover up "pizza flavor" that I know of, so it would be better to season the gravy to go with it, if that's what you have. That can be marjoram, anise and/or fennel, but maybe just some garlic and/or onion can pair with it well....See MoreSamsung Chef Collection - Single oven v. speed oven/microwave combo?
Comments (0)Hi everyone, We are planning a kitchen remodel including a new slide in gas range, single wall oven, and microwave. Does anyone have any knowledge or experience with the new Samsung Chef Collection appliances? We have an existing Samsung refrigerator we'd like it to match, plus I was wowed by the Flex Duo feature of the wall oven. A second question is if we should get the single wall oven with a separate, traditional microwave or if we should do the single wall oven and speed oven/micro combo unit. We have two small kids and use the microwave mostly for making popcorn and reheating food. We use our toaster oven almost daily to bake from frozen (like meatballs) or reheat things that I want to stay crisp (like leftover pizza). Does anyone have a recommendation or experience with the speed oven? Does it sound like that would be worth the extra money versus a traditional microwave and separate toaster oven? Thank you!...See More- 7 years ago
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