Let’s toast the New Year! Here is to you and all that 2014 will bring to you and your loved ones! Thank you for sharing this last year with us and we look forward to sharing lots of recipes, food tips and family stories with you next year!

Are friends coming to your house to ring in the New Year? Or, maybe you are going to theirs? It seems so many of us avoid the restaurant or bar scene and instead, choose casual and friendly gatherings. No matter which house or who is coming, great, easy, make-ahead foods are on the menu.

I held a wine tasting and wine exchange just before Christmas and it would be a perfect event to host, even at the last minute, on New Year’s Eve. I just wrote about the wine party for the Kansas City Star’s Chow Town blog, and I cannot tell you how much fun it was. The laughter is still ringing in my heart!

When friends gather, it seems easy, yummy appetizers are always part of the plan! Meatballs are a favorite, but when Roxanne and I develop a recipe, we love to add a flavor twist. I also love making appetizers—like this—ahead and having them ready to heat up before the party.

This recipe comes from our latest cookbook, Triple Slow Cooker Entertaining. This book is ideal for any of the multiple slow cookers available now, but if you don’t have one, do not worry. You can make our recipes in any slow cooker.

So here’s to 2014! May your New Year come with the blessing of family and friends gathering at your table.

Tangy Meatballs

2 pounds lean ground beef
2 green onions, finely chopped
1/2 cup panko bread crumbs
2 tablespoons low sodium soy sauce, divided
1 large egg
4 teaspoons grated fresh ginger, divided
1 jar (12 ounces) chili sauce
1 jar (12 ounces) apple jelly
1 red bell pepper, seeded and finely chopped
1 tablespoons rice vinegar
1 teaspoon dry minced garlic
1/4 tsp hot pepper flakes
3 green onions, finely chopped

Preheat oven to 400°F . Line a rimmed baking sheet with aluminum foil.

In a medium bowl, combine ground beef, green onions, panko, 1 tablespoon soy sauce, egg and 3 teaspoons grated ginger. Form into 1-1/2 inch meatballs. Place on prepared baking sheet and bake for 20 to 25 minutes or until meatballs are cooked through. Carefully transfer meatballs to a slow cooker.

In a medium bowl, stir together chili sauce, apple jelly, red pepper, rice vinegar, 1 tablespoons soy sauce, 1 teaspoon ginger, dry minced garlic and hot pepper flakes. Pour over meatballs. Cover and cook on Low for 3 to 4 hours.

Turn to Warm for serving. Sprinkle with green onions before serving.

Makes 40 to 42 meatballs

Make Ahead Tip

Shape and brown meatballs as directed, cooking until fully cooked. Spread in a single layer on a tray and refrigerate until well chilled. The next day, fill the slow cooker stoneware, then microwave on High for 5 to 7 minutes or until steaming hot, stirring to rearrange meatballs. Top with sauce, then cover and cook on High for 1 to 1-1/2 hours.

Serving tip:  Omit the green onion garnish and serve meatballs on endive lettuce leaves.

Credit: Triple Slow Cooker Entertaining, by Kathy Moore and Roxanne Wyss (Robert Rose, 2012)