Type what you have

Ingredients

• ✓ meatball
• barbecue sauce
• ketchup

Instructions

1. 1 Place barbecue sauce, meatballs, and ketchup in a slow cooker. Cover slow cooker. Cook on a Low heat for 4 hours, stirring occasionally.

By MADDIES MOM

Ingredients

• ✓ meatball
• cranberry sauce
• tomato chili sauce
• lemon
• hot sauce

Instructions

1. 1 Place meatballs, cranberry sauce, chili sauce, lemon juice, and hot sauce in a slow cooker; stir to evenly distribute sauce.
2. 2 Cook on High until meatballs completely thawed and hot, about 3 hours.

By fabeveryday

Ingredients

• ✓ meatball
• grape jelly
• tomato-based chili sauce
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
3. 3 Place meatballs in a slow cooker and top with grape jelly mixture.
4. 4 Cook on Low for 3 to 4 hours.
5. 5 Serve warm and enjoy!

By whatsup12399

Ingredients

• ✓ meatball
• sauerkraut
• cranberry sauce
• spaghetti sauce
• brown sugar

Instructions

1. 1 Combine sauerkraut, cranberry sauce, spaghetti sauce, and brown sugar in a medium bowl.
2. 2 Place meatballs in a slow cooker; cover with sauerkraut mixture. Cover slow cooker. Cook on Low for 3 to 4 hours, stirring occasionally.

By JOYJENSEN

Ingredients

• ✓ meatball
• spaghetti
• olive oil
• cooking spray
• parmesan cheese
• tomato pasta sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil, then refrigerate until cool, about 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin tin with cooking spray.
3. 3 Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
4. 4 Top each nest with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each nest.
5. 5 Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.

By Snacking in the Kitchen

Ingredients

• ✓ meatball
• aluminum foil
• sweet and sour sauce
• garlic salt
• red pepper flakes
• red bell pepper
• pineapple chunk

Instructions

1. 1 Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
2. 2 Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
3. 3 Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.

By Reynolds KitchensR

Ingredients

• ✓ meatball
• bbq sauce
• hawaiian bread roll
• butter
• cheddar cheese
• monterey jack cheese
• dill pickle
• onion strips
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine meatballs and BBQ sauce in a small sauce pan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer 10 minutes or until the meatballs are heated through.
3. 3 Slice rolls in half lengthwise, leaving the rolls connected to one another. Brush some butter to make a light coating on the bottom of a 9x13-inch baking dish; place the bottom half of the rolls in the dish, with the cut-side facing up. Set remaining butter aside. Spoon out some of the BBQ sauce from the sauce pan and spread lightly over bread.
4. 4 Combine Cheddar cheese and Monterey Jack cheese in a bowl and sprinkle 1/2 of cheese mixture over the sauce. Top with pickles and sprinkle evenly with onion strips.
5. 5 Use a 1-inch cookie cutter, or a small knife, to cut a small 1 inch hole into the tops of each roll. Place top half of rolls over the onion strips. Stir garlic powder into remaining melted butter and brush the mixture over the rolls, allowing any excess to drip into the cut out spaces. Spoon one meatball and about 1 teaspoon of sauce into the holes on each roll. Sprinkle with remaining cheese.
6. 6 Cover with foil and bake in the preheated oven until cheese is melted throughout, uncovering halfway through, for about 20 minutes. Sprinkle green onions on top.

By Nicole McLaughlin

Ingredients

• ✓ meatball
• cranberry sauce
• pineapple chunk
• brown sugar
• chipotle chile in adobo sauce

Instructions

1. 1 Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

By Jshot21

Ingredients

• ✓ meatball
• apricot preserves
• barbecue sauce
• water
• red pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
2. 2 Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

By France Cevallos

Ingredients

• ✓ meatball
• ketchup
• brown sugar
• vinegar
• worcestershire sauce
• mustard
• clove
• garlic salt
• beef bouillon

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C). Place meatballs in a casserole dish.
2. 2 Bake in preheated oven until warmed through, about 10 minutes.
3. 3 Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, cloves, garlic salt, and beef bouillon cube in a saucepan; bring to a boil, stirring often. Reduce heat to low and simmer for 5 minutes. Pour sauce over meatballs; cover dish with aluminum foil.
4. 4 Continue baking in oven until meatballs are hot, about 20 minutes.

By SAXEYGIRL

Ingredients

• ✓ meatball
• sauerkraut
• cranberry sauce
• tomato chili sauce
• water
• brown sugar

Instructions

1. 1 Mix sauerkraut, cranberry sauce, chili sauce, water, and brown sugar together in a mixing bowl until well combined.
2. 2 Place meatballs into a slow cooker. Pour in sauce and mix until meatballs are coated. Cover and cook on Medium, stirring occasionally, until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 4 hours.

By Ter Denlinger

Ingredients

• ✓ meatball
• pineapple chunk
• green bell pepper
• brown sugar
• cornstarch
• soy sauce
• lemon juice

Instructions

1. 1 Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
2. 2 Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
3. 3 Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
4. 4 Cook on Medium for 2 hours, stirring every 30 minutes.

By loves2bake

Ingredients

• ✓ meatball
• cooking spray

Instructions

1. 1 Preheat the oven to 380 degrees F (190 degrees C).
2. 2 Spread out frozen meatballs in a single layer in the air fryer basket. Spray tops with cooking spray.
3. 3 Cook in the air fryer for 4 minutes. Shake, and cook for an additional 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ meatball
• beef and mushroom soup
• sour cream

Instructions

1. 1 Combine frozen meatballs, condensed soup, and sour cream in a slow cooker.
2. 2 Cover slow cooker. Cook on High until heated through, about 2 hours.

By Leena Kostelich

Ingredients

• ✓ meatball
• barbecue sauce
• pineapple
• onion
• bell pepper
• garlic powder

Instructions

1. 1 Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
2. 2 Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.

By Tammy Lynn

Ingredients

• ✓ meatball
• rotini pasta
• marinara sauce
• water
• pizza sauce
• milk
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Stir rotini, marinara sauce, water, pizza sauce, and milk together in a bowl. Pour into a deep baking dish; pasta should be completely submerged in sauce. Cover dish tightly with foil.
3. 3 Bake in the preheated oven for 20 minutes; uncover and arrange meatballs on top, pushing them partially into pasta and sauce; cover tightly with foil.
4. 4 Bake until pasta is tender yet firm to the bite, 20 to 30 minutes more.
5. 5 Uncover; sprinkle with Parmesan cheese; return to oven for 5 minutes. Remove and let cool 5 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ meatball
• olive oil
• boursin cheese
• cherry tomato
• garlic
• salt
• black pepper
• penne pasta

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top.
3. 3 Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese.
4. 4 Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
6. 6 Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ meatball
• cooking spray
• cornmeal
• pizza dough
• spaghetti
• spaghetti sauce
• mozzarella cheese
• butter
• garlic salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray and sprinkle lightly with cornmeal.
2. 2 Roll pizza dough on a floured work surface into a 9x12-inch rectangle.
3. 3 Mix spaghetti with spaghetti sauce in a bowl until pasta is coated. Spread spaghetti and sauce down the center of the dough rectangle, leaving about 1 inch at the top and bottom uncovered. Spread meatballs in a line down the center of the spaghetti. Sprinkle mozzarella cheese over spaghetti and meatballs. Roll the dough over the filling, starting at a long edge. Pinch ends and seam tightly closed. Transfer roll to the prepared baking sheet.
4. 4 Bake in the preheated oven until crust is browned and filling is hot, 20 to 25 minutes. Brush roll with melted butter and sprinkle with garlic salt. Serve warm or cold.

By sanzoe

Ingredients

• ✓ meatball
• cooking spray
• spaghetti
• mozzarella cheese
• provolone cheese
• alfredo sauce
• ricotta cheese
• parmesan cheese
• egg
• marinara sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain.
3. 3 Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into the prepared baking dish. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
5. 5 Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

By ardomagala

Ingredients

• ✓ meatball
• water
• tomato sauce
• beef bouillon cube
• oregano
• basil
• thyme
• salt
• black pepper
• celery
• carrot
• garlic
• elbow macaroni

Instructions

1. 1 Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
2. 2 Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

By Lisa Dalby

Ingredients

• ✓ meatball
• olive oil
• green bell pepper
• onion
• garlic
• tomato
• tomato paste
• brown sugar
• italian seasoning
• salt
• black pepper
• water
• macaroni

Instructions

1. 1 Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.

By Chad6355

Ingredients

• ✓ meatball
• cream of mushroom soup
• water
• sour cream

Instructions

1. 1 Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
2. 2 Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

By Tom

Ingredients

• ✓ meatball
• taco sauce
• grape jelly

Instructions

1. 1 Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
2. 2 Gently drop meatballs into the sauce.
3. 3 Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

By Jeniflower

Ingredients

• ✓ meatball
• asparagus
• chicken broth
• tomato soup
• instant rice
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix meatballs, asparagus, chicken broth, tomato soup, instant rice, and Italian seasoning in a large bowl. Pour into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until rice is tender, about 30 minutes.

By akashasway

Ingredients

• ✓ meatball
• marinara sauce
• crescent dough
• cheese
• egg
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
3. 3 Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
4. 4 Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
5. 5 Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
6. 6 Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

By Kim's Cooking Now

Ingredients

• ✓ meatball
• mostaccioli pasta
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Transfer pasta to a large glass baking dish. The pasta should reach about halfway to the rim of the dish. Cover with as much spaghetti sauce as you like, but at least enough to almost cover pasta.
4. 4 Place meatballs in a microwave-safe dish and heat in the microwave for about 3 minutes. Spread out over pasta. Cover entirely with mozzarella cheese.
5. 5 Bake in the preheated oven until heated through and cheese is completely melted, 15 to 20 minutes.

By VIOLET2004

Ingredients

• ✓ meatball
• marinara sauce
• cheese ravioli
• mozzarella cheese
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with olive oil spray.
2. 2 Pour about 1/2 of the marinara sauce into the bottom of the dish. In a single layer, place 1/2 of frozen ravioli on the sauce along with 1/2 of meatballs, and 1 cup mozzarella cheese.
3. 3 Place the remaining ravioli, meatballs, marinara sauce, and mozzarella cheese in that order on the casserole; sprinkle with Parmesan cheese and red pepper flakes. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove the foil, and bake until casserole is bubbly and cheese is melted, about 20 minutes more. Sprinkle with additional grated Parmesan, if desired.

By lutzflcat

Ingredients

• ✓ meatball
• cream of celery soup
• condensed french onion soup
• sour cream
• egg noodle
• butter

Instructions

1. 1 Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.

By QUEENGODDESSNANCE

Ingredients

• ✓ meatball
• russet potato
• olive oil
• italian seasoning
• parmesan cheese
• string cheese
• candy eyeball

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
3. 3 Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
4. 4 Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
5. 5 Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
6. 6 Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
7. 7 Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

By Soup Loving Nicole

Ingredients

• ✓ meatball
• garlic bread
• spaghetti sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool.
3. 3 Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes.
5. 5 Tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese.
6. 6 Bake casserole until cheese has melted, 20 to 25 minutes.

By sarabrola