I am sure many of you have heard of the cookbook “101 Things to Do With a Cake Mix”. Well the author, Stephanie Ashcraft, actually was living here in Utah when she started that book.
She originally printed the book herself and got local groceries stores to carry it. She also did cooking classes with recipes from the book at these local grocery stores and I actually attended one of the classes. Since that book, Stephaine has done many more 101 cookbooks and also no longer lives in Utah. However, she recently came back to promote a new cookbook just out – “101 Things to Do With Meatballs”.
She was on a local tv show called Studio 5 and actually shared 3 recipes from the book. I have already tried 2 of them and this is my favorite one so far. It’s so simple. My whole family loved it. You can serve these meatballs as an appetizer or as a sub sandwich, which is exactly what we did. I put them on a sub roll with provolone cheese that had been placed under the broiler to make it toasty.
These meatballs were so tender. We also used the extra sauce to dip our sandwiches in. SO DELICIOUS! You must give this one a try and bonus, this one is done in the crock pot! Thanks to Stephanie Ashcraft for giving such a great preview to her new cookbook!
- 39 ( 1½ pounds) frozen, fully cooked meatballs (I only use 1 pound, that was enough for my family of 5)
- 2 cups ginger ale
- 2 cups ketchup
- 1 tsp minced garlic
- Place frozen meatballs in a 3- to 4-quart slow cooker prepared with nonstick cooking spray. I
- n a bowl, combine ginger ale, ketchup, and garlic. Pour mixture over meatballs.
- Cover and cook on low heat for 6-8 hours or on high heat for 3 hours (I did the 3 hours on high). Serve with toothpicks as an appetizer, on hoagie buns, or over hot cooked noodles. You must try them as a sandwich! It will make you mouth happy! 🙂