Ingredients
Prep
- 1/4 C apple cider vinegar
- 1/4 C sugar
- 1/4 C light mayonnaise
- salt and pepper to taste
- 1 pkg cole slaw mix
- 6 mini frozen corn cobs
On Cooking Day
- 2 lbs frozen meatballs
- 2 c BBQ sauce
Instructions
To Assemble
- Whisk first 4 ingredients in a small bowl.
- Add shredded slaw to large zipper bag. Pour dressing over top. Zip to seal and squish around to mix.
- Wrap each corn cob in foil and keep in freezer until ready to cook.
To Cook
- Place meatballs and BBQ sauce in slow cooker. Cover with a sheet of foil and top with foil wrapped corn cobs. Cook on low for 6 hours.
- Serve with coleslaw.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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