Sweet and Sour Meatballs

I haven’t tried this, but it sure sounds good!

Meatball:

2 lbs ground beef

1 – 14 oz can sweetened condensed milk

3/4 cup old-fashioned rolled oats

1/3 cup grated onion

1/2 tsp salt

1/4 tsp pepper

 

Sauce:

1 – 15 oz can tomato sauce

1 cup ketchup

1/4 cup packed light brown sugar

2 TBS Worcestershire sauce

2 TBS apple cider vinegar

 

1. Pre-heat oven to 350 degrees

2. In a large bowl, mix ground beef, sweetened condensed milk, old-fashioned rolled oats, grated onion, salt, and pepper

3. Combine into 32 meatballs

4. Place in an ungreased 13″ x 9″ baking dish

5. In a medium bowl, mix tomato sauce, ketchup, brown sugar, Worcestershire sauce, and vinegar

6. Pour sauce over meatballs

7. Bake 40 – 45 minutes or until no longer pink in the centers

8. Serve with rice or noodles

 

CROCK POT Mississippi Roast

This makes an AMAZING sauce

Chuck Roast (or any – though I tried this with a pork roast and it was a little dry)

1 stick butter/margarine

1 packet ranch mix

1 packet au jus gravy mix

pepperoncini

 

1. put roast in crock pot

2. sprinkle ranch mix on top

3. sprinkle au jus mix on top

4. put a stick of butter on top

5. place 5 or 6 peppercini on top

6. cook on low for 6-8 hours

 

CROCK POT Cheesy Broccoli Meatloaf

*Note – for this recipe, you can chop the broccoli small enough that kids won’t notice it, but will still get the benefits of eating vegetables. Also, I would double the amount of cheese, as it was barely noticeable  using the amount that the recipe calls for.

 

 

1. Mix the following together:

2 lbs ground beef

3 TB Worcester sauce

1/2 TB salt

1 TB pepper

1 tsp italian seasoning

1 cup cooked broccoli – chopped

1 cup shredded cheddar cheese

1 cup bread crumbs

1 beaten egg

 

2. form into a loaf

3. line the inside of your crock pot with foil for easy cleanup

4. put the loaf into the crock pot and cover with ketchup

5. cook on low for 6-8 hours

 

 

Southwestern Stuffed Peppers

Olive oil

1/2 lb ground beef

1 cup chopped onions

1 TB (heaping) taco seasoning

2 cups cooked rice

3-4 bell peppers, halved and seeded

1 can black beans, drained and rinsed

1/2 cup frozen corn

1 (15-16 oz) can salsa

shredded cheddar cheese

fresh cilantro

sour cream

 

1. Preheat oven to 400 degrees

2. Coat peppers with oil and roast in baking dish for 20 minutes

3. Allow to cool

4. Meanwhile, prepare rice according to package

5. In a bowl, mix: taco seasoning, cooked ground beef, onions, black beans, rice, and salsa

6. spoon mixture into each pepper

7. cook 15-20 minutes

8. Add cheese and return to oven until cheese melts

9. top with cilantro and sour cream