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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.
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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