6-8 Servings

Suggested meat:

2 pounds meatballs, store-bought or homemade (suggested recipe below)

How to freeze and cook:

1. Add meat to freezer bag.

2. Massage bag until sauce evenly covers meat.

3. Close bag removing as much air as possible.

4. Freeze flat.

5. Thaw overnight in fridge.

6. Spray slow cooker with non-stick cooking spray. Heat for 2-3 hours (stirring occasionally) and serve.

Homemade Meatballs:

• Ingredients:

• 1 lb ground beef

• 1 lb ground Italian sausage

• 1 medium onion chopped finely

• 5 garlic cloves minced

• 1/2 c bread crumbs

• 1 egg

• 1 Tbsp. Italian Seasoning

• salt and pepper

Instructions:

Thoroughly combine all ingredients in a large mixing bowl. Using hands, shape mixture into balls consistent with how you want to use them – smaller ones will cook faster and give more balls if you are going for the appetizer feel; larger balls will make a great entree or sandwich filler and will take longer to cook.

Place raw meatballs on a cookie sheet lined with parchment paper and freeze for a few hours until firm. Once frozen, the meatballs may be added to the bag of marinade and returned to the freezer until cooking day.