123 Meatballs For Potluck Recipes

Steps:

• In a sauce pan add the beef broth heat up to a med simmer. Then add the cream cheese and whisk to make sure the cheese is well blended.. Transfer mixture to a slow cooker with the meatballs and simmer til meatballs are heated thru..

Steps:

• In a large bowl, combine the first six ingredients; crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. In a large skillet, brown meatballs in batches; drain., Transfer to a greased 1-1/2-qt. baking dish. Combine cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened., Pour over the meatballs. Bake, uncovered, at 350° for 35-40 minutes or until no longer pink.

Steps:

• Preheat oven to 400°. Prepare and bake muffin mix according to package directions. Cool completely and crumble; transfer to a large bowl. Add 1 envelope taco seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in 15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes., Place meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.

Steps:

• In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 450° for 15 minutes. Drain on paper towels. , Meanwhile, for sauce, combine the tomatoes, brown sugar, vinegar, salt and onion in large saucepan. Bring to a boil. Stir in gingersnaps, continuing to boil until sauce is thick and clear. Reduce heat to a simmer; add meatballs. Heat through.