Glazed Ham Balls and Smokies
Prepare as directed through Step 3. Place baked meatballs on a tray; cover and freeze for 30 minutes. Transfer meatballs to a freezer bag. Seal, label, and freeze for up to 3 months. To use, transfer frozen meatballs to a 3-1/2-, 4-, or 5-quart slow cooker. Continue as directed in Steps 4 and 5, except cook for 3 hours on the high-heat setting.
Test Kitchen Tip:
Looking at the internal color of a meatball is not the best way to know if it's thoroughly cooked. A beef or pork meatball cooked to 160F or a poultry meatball cooked to 165F is safe, regardless of color. To check the temperature, insert an instant-read thermometer into the center of a meatball.