A teacher of 30 years penned this:
In the world of hi-tech gadgetry, I’ve noticed that more and more people who send text messages and emails have long forgotten the art of capitalization. For those of you who fall into this category, please take note of the following statement…
“Capitalization is the difference between helping your Uncle Jack off a horse and helping your uncle jack off a horse.”
Is everybody clear on that?
Oh, how this made me laugh. And the best part – my Dad sent it to me.
That’s what I have for you today. A joke. And a lesson is grammar.
And these meatballs.
Super simple. Super tasty. Perfect finger food. As Haley would say, “Easy peasy, lemon squeezy.” She gets that from her awesome Kindergarten teacher.
So really I gave you meatballs, a joke, a lesson in grammar, and a saying that will now be used repeatedly around your house. You’ll see.
Slow Cooker Cranberry Chili Mini Meatballs
Makes 70 mini meatballs
Prep time: 30 minutes (*see note below)
Cook time: 8 hours on low
• 2 pounds lean ground beef
• 1 1/4 cup dry breadcrumbs
• 2 eggs
• 1/3 cup chopped fresh parsley
• 3 tablespoons minced fresh onions
• salt and pepper
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 (16 ounce) can jellied cranberry sauce
• 1 (12 ounce) bottle chili sauce
Combine beef, breadcrumbs, eggs, parsley, onions, and salt & pepper.
In a large bowl; using a tablespoon measure, shape mixture into 1 inch meatballs.
Combine ketchup, brown sugar, cranberry sauce, and chili sauce in a slow cooker (crockpot); gently stir in meatballs.
Cover with lid; cook on low setting 8 hours. Serve with toothpicks, optional.
*Note: this recipe also works with pre-made frozen mini meatballs if you’re short on time (or unmotivated!) Reduce cooking time to 4 hours.
(adapted from Food.com)