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Slow Cooker Porcupine Meatballs With Peppers
September 25, 2012

For real efficiency, I make about 5 batches at once on a weekend day. Once they are browned, freeze them in a zipper-freezer bag. In the morning, dump the whole frozen blob into your slow cooker, poor over the sauce and go to work. I switch up the veggies and leave the bay leaf out, add garlic. Doesn't really matter. Do it like Mom did except by freezing ahead you've got dinner on those busy week nights.