Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, great value, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet and sour meatballs, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Do you know what I love the most about cooking? Easy cooking, which is why I have like five slow cookers. You can literally set it and forget it. Crock Pots come in handy when you are a busy mom like me. So, the other day when my sister begged me to make sweet and sour meatballs for her because she is pregnant and craving them, I obliged because I have a trusty slow cooker.
Not only is this recipe super yummy, but it’s very easy to make because of the good old slow cooker. You just toss all of your ingredients into the pot and let it cook for several hours. Once it is done you have a pot full of sweet and sour goodness. It’s totally yummy. You can serve these meatballs as an appetizer or eat them for supper. Whatever floats your boat, man!
Recipe and photo courtesy of Mr. Food.
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