These Easy Italian Meatballs are made in a slow cooker to maximize flavor, and with a slow cooker liner to make cleanup fast. (NAPSA)—A slow cooker may be a quick way to limit time spent preparing meals during the busy holiday season. The handy appliancecan beleft alone to work, freeing you to do other errands. And their low heat helps blend flavors and keeps foods moist and delicious. For instance, slow-cooked Easy Italian Meatballs can be served for a tasty weeknight dinner or as an unforgettable appetizer when entertaining. They’re made by simply placing frozen meatballs and a favorite jarred sauce in a slow cooker and heating for a number of hours. You can make the entire process even easier by using a product such as Reynolds Slow Cooker Liners. The liners keep food from baking onto your slow cooker. When you’re ready to clean up, simply toss the liner and you’re done. No more baked-on mess to soak or scrub. Just remember this tip: Store your slow cooker liners in the cooker itself. That way, you'll have them when you need them. Easy Italian Meatballs 1 Reynolds Slow Cooker Liner 1 package (about 38oz.) Italian-style frozen meatballs (about 76 meatballs) 1 jar (28 to 32 oz.) pasta or spaghetti sauce Openliner and place inside a 5- to 6%-quart slow cooker bowl. Fit liner snugly against the bottom andsides of bowl]; pull top of liner over rim of bowl. Place meatballs and sauce in slow cookerliner; stir gen- tly. Place lid on slow cooker. Cook on low for 6 to 7 hours OR on high for 3 to 4 hours until meatballs are hot. Carefully remove lid to allow steam to escape. Serve meat- balls directly from slow cooker liner using a woodenorplastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely, remove liner and throw away. For moretips and recipes, visit www.slowcookerliners.com.
