meatballs and rice

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Serves: 4


24 oz Frozen pre-cooked Angus meatballs

1 cup of rice of your choice

2 cups of beef stock

1 cup barbeque sauce

1/2 cup of apricot jelly.

3 straws of green onion


In a lined slow cooker, place meatballs and your favorite sauce.

Add barbeque sauce and apricot jelly.

Turn to medium heat and let simmer on low for 2 hours or until the meatballs are soft and warm.

In a medium saucepan, add 2 cups of beef stock and 1 cup of rice. Cook to package instructions.

To Serve:

Place one scoop of rice in a serving bowl, and add the desired amount of meatballs. Top with cut green onion. ENJOY your sticky barbeque meatballs and rice!

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