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6.7M views · 49K reactions | The best crockpot appetizer | The best crockpot appetizer I make cranberry meatballs in my slow cooker. | By Justine Kameron | Alright, I'm bringing in some frozen meatballs and we're going to just place that right into our crockpot with our cranberry sauce. Beautiful. Alright. Now, I'm coming in with my onion soup and dip mix and we're going to use this whole packet right on top of our meatballs just like so. This is going to be so delicious and so easy to put together. It's a great little appetizer for any party that you are throwing this year. Okay, just make sure to get that whole packet of onion soup mix right in there. Delicious. The next thing add is some rosemary and we're just going to grab our sprigs of rosemary and kind of just throw it into our meatballs just like so add that delicious rosemary flavor I just feel like it compliments cranberry just beautifully but if you're not a big rosemary fan that's totally fine you can skip it you can add a different herb whatever you want I'm going to go ahead and add this whole package of rosemary because I really want to taste that rosemary flavor now we're almost done we just have one more ingredient we're going to add and that is our beef broth because that cranberry cranberry sauce is pretty thick so we need something to thin it out so we're just going to pour our beef broth right around our cranberry juice this will also help that onion mix seed down to all of our meatballs okay and we're going to add two cups which is just half of this box and that is it you guys our delicious meatballs appetizer is ready to start cooking and look that cranberry sauce fits perfectly and we're going to go ahead and put this on high and let it get warm. Alright, it's been two hours on high. We're going to go ahead and pop this on warm and let's check out. Oh my goodness. Now, obviously, we need to give this a good mix with our cranberry sauce so that we can get a nice, delicious, tasty meatballs. Oh my goodness. These smells so good. That rosemary is potent. Now, remember we have that beef broth in there. So, the sauce should be too thick once we get it all mixed together and the good thing about putting the full stems of the rosemary in there is that we are just going to toothpick those meatballs. So, we will be eating any of that rosemary it's all for flavor oh wow look how delicious this looks it's coming together so nice now if you don't like cranberry sauce you can use a grape jelly instead but I personally love cranberry and I love these flavors together with the onions soup mixture and that beef broth look at it doesn't that look incredible it looks amazing once you stirred it it's like yeah and it only took two hours on the crockpot. Now, if you wanted to, you could put it on low for four to five hours but I wanted this ready as soon as possible. Okay, these are ready. Oh my, I'm way too excited and I'm just going to get some toothpicks and put em on the side of our crockpot and then you can just stab a meatball Doesn't that look so delicious? I'm kind of jealous that you get to eat that right now. You can have some too. It's just sweet and yummy and delicious. Enjoy you guys.

RICOTTA-TOMATO GALETTE Serves 6-8 DOES IT GALETTE? Bringing back this series from last summer with a savory galette dreams are made of. Crispy, flaky dough meets juicy tomatoes and lemony ricotta- it’s the ideal summer breakfast, lunch, or snack while tomatoes are peaking. This time I rolled the dough right on the counter, but feel free to roll between two pieces of parchment. Pie Crust (Makes 2 crusts) 1 cup unsalted butter, cut into ½-inch cubes, 2 ½ cups all-purpose flour 1 ½ teaspoons sugar 1 teaspoon fine sea salt 8 tablespoons ice water Filling: 1 cup ricotta cheese (full-fat please!) 2 tablespoons olive oil, plus more for drizzling 1 teaspoon finely minced hot red chili 1 teaspoon finely grated lemon zest 1/2 teaspoon kosher salt, plus more for drizzling 6 small Roma tomatoes, cut into 1/4-inch slices 1/4 cup halved yellow cherry tomatoes 1 egg, lightly beaten 1 tablespoon sesame seeds Thyme sprigs Finely grated parmigiano reggiano cheese, for garnish Make crust: Chill butter 20 minutes. In a food processor pulse flour, sugar and salt. Add chilled butter; pulse until mealy, 20-25 pulses. Add water and pulse until dough almost comes together and pea-sized pieces of butter are still visible, 10-15 pulses. Dump dough on counter, divide in half, form into two 5-x-1 inch disks. Wrap each in plastic and chill at least 30 minutes before using (or up to 3 days). Remove a disk from the refrigerator. Arrange dough between 2 pieces of parchment and roll onto a 12-inch round. Transfer to baking sheet and peel off top layer. Make filling: Preheat oven to 375°F. Combine ricotta, olive oil, chili, lemon zest, and salt in a small bowl. Spread the mixture evenly over the dough, leaving a 1 1/2-inch border. Arrange the tomatoes over the ricotta in concentric circles, then arrange the cherry tomatoes in the center. Fold edges of dough over the tomatoes, drizzle with more oil, season with salt, and top with thyme Brush the edges with egg, then sprinkle with the sesame seeds. Bake until the tomatoes are soft and the crust is golden and crisp, 1 hour. While hot, top with the parm. Cool to room temperature, slice into wedges, and serve. #tomato #tomatoes | Adeena Sussman | Elvis Presley · Burning Love

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