About Food features various recipes that use frozen meatballs and a slow cooker, including creamy pesto meatballs and Crock-Pot Swedish meatballs. To make creamy pesto meatballs, place 1 chopped onion, 2 minced garlic cloves and 1 chopped green bell pepper in a 3 1/2-quart slow cooker.
Place a 1-pound package of frozen precooked meatballs on top of the vegetables before pouring a 20-ounce bottle of Alfredo sauce over the meat and vegetables. Put 1/2 cup milk in the Alfredo sauce jar and shake well with the lid fastened tightly, and then add this mixture to the slow cooker. Cook covered on low for six to eight hours or until the meatballs are tender and hot.
Stir a 9-ounce jar of pesto sauce and 1/3 cup shredded Parmesan cheese into meatballs. Cook covered on low for 10 to 15 minutes. Serve meatballs over hot cooked rice.
To make Crock-Pot Swedish meatballs, sauté 1 pound sliced mushrooms in 2 tablespoons butter until tender. Combine the sautéed mushrooms, 3 cups prepared brown or beef gravy, 1 cut-up large onion, 1 tablespoon Worcestershire sauce and ¼ teaspoon allspice in a slow cooker. Stir in 2 pounds thawed frozen meatballs. Cook covered on low for six hours.
Gradually stir approximately 1/2 cup of the hot gravy into 1 cup sour cream. Stir the sour cream mixture into the meatballs, and serve it over buttered noodles.