RECIPE: Slow Cooker Sweetballs

I'm kind of a one-trick pony when it comes to appetizers -- I've probably brought the same spinach-artichoke dip to every party I've attended since 2005. But no more! Now I'm a two-trick pony! A beef craving inspired these tasty balls, which would make Pete Schweddy proud.

(If you haven't experienced the magic of Pete Schweddy, please take a moment...)


Anyway. Here's the recipe:

• 1 can cranberry sauce
• 3/4 cup ketchup (again, Heinz organic is the bomb)
• 1/4 cup brown sugar (not packed)
• 1/2 can of beef broth
• a bag of frozen meatballs

Put everything but the meatballs in your slow cooker, and cook on HIGH for half an hour. Add the meatballs, reduce heat to LOW, and cook for 2 hours or until the meatballs are thawed. Balls accomplished.