Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, August 5, 2013


1 large egg, beaten
1/2 cup graham cracker crumbs
2 tbsps pineapple juice (unsweetened)
1 tsp dry mustard
1/4 tsp salt
1/2 lb ground fully cooked ham
1/2 lb ground pork
1/2 cup snipped dried apricots
1 jar (18-oz) apricot preserves
1/2 cup unsweetened pineapple juice
1 tbsp cider vinegar
1/2 tsp ground ginger

Preheat oven to 350 degrees.

In a large bowl combine the egg, cracker crumbs, 2 tablespoons pineapple juice, dry mustard, and salt.  Once combined, add the ham, pork, and apricots; mix together well.

Shape the mixture into 30 meatballs and arrange in a single layer on a 15 x 10 x 1-inch baking pan.  Bake, uncovered, for 20 minutes.  Drain all fat from meatballs and transfer meatballs to a slow cooker/crock pot.

To make the sauce:
In a small bowl combine the preserves, pineapple juice, vinegar, and ginger; pour over the meatballs in the cooker.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting around 2 hours.

Serve immediately or keep covered on keep-warm setting for 2 hours.

Stir before serving.

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