Boston Baked Beans - Crock-Pot Slow Cooker Cookbook And Owner's Manual

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Appetizers & Side Dishes
Zesty Italian Barbecue Meatballs
Meatballs:
3 lbs. ground beef
2 cups pecorino romano cheese
1 1/2 cups breadcrumbs
1 bunch fresh Italian parsley, minced
Kosher salt and pepper
Sauce:
2 28-ounce cans plum tomatoes
1 bulb garlic, peeled and coarsely chopped
2 tbs. sugar
1 large bunch basil, stemmed and torn
Kosher salt and pepper
In a mixing bowl, combine the meatball ingredients. Form into
walnut-sized balls. Bake the meatballs in a shallow baking dish at
350º F for 20 minutes or until browned. Drain off any fat. Transfer
meatballs to Crock-Pot ® Slow Cooker. In a separate mixing bowl,
combine all sauce ingredients and mix thoroughly. Pour sauce over
the meatballs in the stoneware. Cover; cook on Low for 4-6 hours or
on High for 2-4 hours. Stir once in the middle of cooking to baste
the meatballs with the sauce. Remove the meatballs from the sauce
to serve.
Recommended Unit Size: 3 - 6 Quarts
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6/21/12 11:31 AM Page 15
Appetizers & Side Dishes

Boston Baked Beans

1 pound bacon, fried and crumbled
3 32-ounce cans baked beans, drained
2 green peppers, chopped
2 medium onions, chopped
2 tbs. prepared mustard
2 cups ketchup
2 cups barbecue sauce
2 cups brown sugar (packed)
Mix all ingredients in the Crock-Pot ® Slow Cooker. Cover and cook
on Low for 8 to 12 hours or on High for 3 to 4 hours.
Recommended Unit Size: 3 - 6 Quarts
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