Spice up the standard meatball appetizer with creamy roasted garlic sauce and onion slices. Serve with long skewers for serving and eating ease.
Creamy Roasted Garlic and Onion Meatballs
2 tablespoons butter or margarine
1 large onion, cut in half, then cut into 1/4-inch wedges
2 tablespoons chopped roasted or regular garlic (from 4-oz jar)
2 tablespoons Gold Medal® all-purpose flour
1/4 teaspoon pepper
2 cups half-and-half
1 package (16 oz) frozen meatballs
Chopped fresh parsley, if desired
1. In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 10 to 12 minutes, stirring frequently, until golden brown.
2. Sprinkle flour and pepper over onion mixture. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in meatballs.
3. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are hot. To serve, place in 1 1/2- to 2-quart slow cooker on Low heat setting. Meatballs will hold up to 2 hours in slow cooker. Garnish with chopped fresh parsley.
Tips: The sauce and meatballs can be prepared the day before. Just before serving, heat them and place in the slow cooker to keep warm. For easier serving and eating, look for long skewers to serve with these meatballs.