PRE COOKED MEATBALLS IN SLOW COOKER RECIPES

Name: Slow Cooker Teriyaki Meatballs
Prep time: 5 min
Cook time: 5 h
Total time: 5 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 dozen precooked, frozen meatballs; 1/4 cup soy sauce; 1/2 cup pineapple juice; 1/3 cup beef broth; 1/3 cup brown sugar; 1 tablespoon honey; 1-2 cloves garlic, minced; 1/4 teaspoon ground ginger; 1/4 teaspoon red pepper flakes; 1 teaspoon sesame oil; 1 tablespoon cornstarch

SLOW COOKER TERIYAKI MEATBALLS - LET'S DISH RECIPES

Slow Cooker Teriyaki Meatballs - Let's Dish Recipes image

Meatballs are simmered in the slow cooker in a flavorful, sweet and spicy homemade teriyaki sauce.

Provided by Danelle

Total Time 5 hours 5 minutes

Prep Time 5 minutes

Cook Time 5 hours

Yield 4

Number Of Ingredients 11

Ingredients

2 dozen precooked, frozen meatballs
1/4 cup soy sauce
1/2 cup pineapple juice
1/3 cup beef broth
1/3 cup brown sugar
1 tablespoon honey
1-2 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1 teaspoon sesame oil
1 tablespoon cornstarch

Steps:

Place meatballs in a lightly greased slow cooker.
To make teriyaki sauce: in a medium bowl, whisk together remaining ingredients until smooth.
Pour sauce over meatballs. Cover and cook on low for 4-6 hours, or until sauce bubbles and thickens. To speed up thickening, you may turn the slow cooker to high for the last hour of cooking time.
Serve over hot cooked rice.

Nutrition Facts : Calories 187 calories, CarbohydrateContent 21 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 9 grams fat, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 885 grams sodium, SugarContent 16 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

SLOW-COOKED VEGETABLE CURRY RECIPE: HOW TO MAKE IT

Slow-Cooked Vegetable Curry Recipe: How to Make It image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, Washington

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 35 minutes

Prep Time 35 minutes

Cook Time 05 hours 00 minutes

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 696mg sodium, CarbohydrateContent 49g carbohydrate (12g sugars, FiberContent 12g fiber), ProteinContent 9g protein.

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