They’re sweet, salty and incredibly tender after their long cook time in the slow cooker.
Roll into 48 (1-inch) balls and place on a large rimmed baking sheet.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Photo: Greg Dupree
Transfer the meatballs to a 5- or 6-quart slow cooker.
Repeat with the remaining 1 tablespoon oil and the remaining meatballs.
Set the skillet aside (do not wipe clean).
Pour the sauce over the meatballs in the slow cooker; gently stir to combine.
Garnish with chives, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
