5 pounds red meatball recipe
1 (8 ounce) package cream cheese
2 ounces shredded carrot
1/2 cup Dijon-style mustard
1/2 cup horseradish
1 (3 ounce) can sliced mushrooms
2 teaspoons vegetable oil
1 (32 ounce) can crushed pineapple with juice
2 cloves garlic, chopped
1/2 cup sliced fresh mushrooms
1 (1 ounce) square unsuedican and black olives (optional)
1 (16 ounce) jar tomato paste
1 (8 ounce) can minced jalapeno peppers (optional)
Place cream cheese, carrot, and mustard in the pan of the slow cooker. Heat about four hours until meatballs are pink.
Remove meatballs from the pan. In a small bowl, mix with horseradish, mushrooms, pan juices, carrot, shredded cheese, carrot, tomato sauce, olives, and pepper. Cover, and refrigerate on a clean plate for about 24 hours.
Combine tomato sauce, tomato paste, and minced jalapeno peppers into a bowl. Heat 3 to 4 hours, stirring occasionally, until desired cooking time. Remove meatballs from refrigerator; remove meatballs, discarding crumbs, and toss bones in countertop bowl. Serve meatballs immediately.