Easiest, Best Meatballs Around
by Margaret Shauers
(Great Bend, KS 67530)
Take it to the reunion in your crock pot; plug it in there, and viola! Great meatballs. I always come back with an empty pot.
EASIEST, BEST MEATBALLS AROUND
1-2 large package (s) of frozen meatballs—amount depending on how many people you are feeding. Store brands work, but the pricier brands are better.
1-2 large jars or cans of spaghetti sauce (your favorite blend)
Freshly ground black pepper and sea salt to taste.
1 large crock pot
Place meatballs into the crock pot. Pour spaghetti sauce on top. Season to taste, but remember that spices “gain” in a crock pot. I suggest seasoning this at about half as much as you would an on-the-stove version. Mix well.
If meatballs are frozen when you begin, heat on high for 1/2 hour. Then turn down and heat on low for 3-4 hours. Or just heat on low for 6-7 hours.
I have not found a way to transport spaghetti that won’t either be ice-cold or totally gooey to an out-of-home feed without mixing the drained spaghetti into the meatballs, and some people can’t eat pasta. I am one of them—and the meatballs are delicious just by themselves.