SLOW COOKED PORCUPINE MEATBALLS RECIPES

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SLOW-COOKER PIZZA DIP RECIPE: HOW TO MAKE IT



Slow-Cooker Pizza Dip Recipe: How to Make It image

I created this dip for my daughter's pizza-themed birthday party. It was an instant hit and I've continued to take it along to other gatherings. Everyone loves it! —Stephanie Gates, Waterloo, Iowa

Provided by Taste of Home

Categories     Appetizers

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 20 servings.

Number Of Ingredients 12

1/2 pound ground beef
1/2 pound bulk pork sausage
1 can (28 ounces) crushed tomatoes
1/2 cup diced green pepper
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 garlic clove, minced
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
Hot garlic bread

Steps:

  • In a large skillet, cook and crumble beef and sausage over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer meat to a 3-qt. slow cooker. Stir in all remaining ingredients except garlic bread., Cook, covered, on low 2-3 hours or until heated through. Serve with garlic bread.

Nutrition Facts : Calories 68 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 198mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

ENCHILADA MEATBALLS RECIPE: HOW TO MAKE IT



Enchilada Meatballs Recipe: How to Make It image

Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. —Mearl Harris, West Plains, Missouri

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield about 4-1/2 dozen.

Number Of Ingredients 6

2 cups crumbled cornbread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend

Steps:

  • In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain., Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.

Nutrition Facts : Calories 46 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 103mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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SLOW-COOKER PIZZA DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this dip for my daughter's pizza-themed birthday party. It was an instant hit and I've continued to take it along to other gatherings. Everyone loves it! —Stephanie Gates, Waterloo, Iowa
From tasteofhome.com
Reviews 3.8
Total Time 02 hours 15 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 68 calories per serving
  • In a large skillet, cook and crumble beef and sausage over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer meat to a 3-qt. slow cooker. Stir in all remaining ingredients except garlic bread., Cook, covered, on low 2-3 hours or until heated through. Serve with garlic bread.
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ENCHILADA MEATBALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. —Mearl Harris, West Plains, Missouri
From tasteofhome.com
Reviews 4.4
Total Time 40 minutes
Category Appetizers
Calories 46 calories per serving
  • In a large bowl, combine the cornbread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain., Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
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