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RECIPES
Slow Cooker Honey Sriracha Meatballs
2 lbs. frozen plain meatballs
1 T. lemon juice
½ c. honey
1 T. garlic, minced
½ c. sriracha sauce
2 T. corn starch
¼ c. brown sugar
2 T. water
1 T. butter
1. Put the meatballs in the slow cooker pot.
2. In a medium bowl, whisk together the honey, sriracha, sugar, butter, juice,
and garlic. Pour over the meatballs and toss to coat.
3. Cover and cook on HIGH 2-3 hours.
4. Dissolve the cornstarch and water in a bowl or cup. Pour it into the slow
cooker and stir into the sauce. Continue on HIGH another 15-30 minutes
until sauce thickens.
Serves 10-12 as an appetizer
Hot Wing Dip
2 cans (12.5 oz. ea.) chicken
1 c. hot sauce
2 c. ranch dressing
4 c. Colby Jack cheese, shredded
2 packages (8 oz. ea.) cream cheese
1. Mix all ingredients in slow cooker. Stir well and cover.
2. Heat on HIGH 2-3 hours.
3. Serve with tortilla chips.
Serves 10-12 as an appetizer