Slow-Cooker Meatball Know-How

1. Bake and drain the meatballs before putting them in the slow cooker to bathe in a brown sugar-based sauce. In general, it should take about 10 minutes to brown 1 1/2-inch meatballs in a skillet and between 20 and 25 minutes to bake them in a 350-degree Fahrenheit oven. Alternatively, use fully cooked, frozen meatballs, but thaw them before putting them in the slow cooker.

2. Mix the sauce in a small bowl and pour the sauce on top of the meatballs. Coat the meatballs thoroughly.

3. Heat the meatballs in your slow cooker on the “low” setting for three to four hours. If you’re in a hurry or your guests are arriving sooner than expected, turn the slow cooker to the “high” setting for 1 1/2 to two hours.

Sweet Sauce Ideas

1. Mix a simple sweet-and-sour sauce for your meatballs by combining chili sauce, cranberry sauce and a little water. Add about 1 teaspoon of lemon juice for every 2 tablespoons of brown sugar. Taste the mixture and add more brown sugar to sweeten it, or some ketchup or tomato soup to thicken the sauce.

2. Build upon the brown sugar with vinegar, soy sauce, red pepper flakes and a little cornstarch. As the meatballs approach the last 30 minutes of cooking time, combine a can of undrained pineapple chunks with a little cornstarch and add this citrus concoction to the slow cooker.

3. Make an adults-only sauce for your meatballs by combining equal amounts of brown sugar and ketchup. Add half as much whiskey and a splash of both lemon juice and Worcestershire sauce. Add a little water to dilute the sauce, if necessary.