Holiday Ho — Ho Balls!

by | In the Kitchen, Recipes

Stuffed Artichoke Bottoms
I got this recipe years ago and bring it out every year. Everyone loves them and there are never any leftovers.

You will not have a better appetizer than this. I cook them for about 5 hours in the crock pot on medium. I also use either the frozen meatballs or most grocery stores have ready-made meat balls. I don’t make my own. I used to, but the frozen or their prepared are just as good as mine. The secret is in the sauce.


So easy- your kids will love making them and just leave out the wine.

Olive oil in the bottom of the crock pot or pot.

Frozen Meat Balls or the readymade ones in the meat department.

1 bottle of Catsup- rinse it out with wine I use red

1 package French onion soup dried

1 can of whole cranberries

3 pellets of Dorot Ginger and Garlic- or fresh

1/2 cup frozen onions


Mix it all together and cook for about 5 hours in the crock pot. 

My secret ingredient:

1 Tbsp Black Garlic Salt from Savory Spice in Birkdale. I use it in most of my dishes. I love the extra flavor it gives food.

Cook them, and I serve it with little forks, plates, and garlic bread for dipping.

Serve and enjoy. A great update for your Thanksgiving and Christmas dinner . Great for parties. Make a day ahead — it’s easily re-heated. It also freezes well.

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Photo courtesy of Deborah Young Studio

Margi Kyle is the managing editor for She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at

Casual Dining

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