Cook Time 4 hours
Makes about 4 dozen meatballs
|2||pounds 95% lean ground beef|
|1-1/3||cups ketchup, divided|
|3||tablespoons seasoned dry bread crumbs|
|1||egg, lightly beaten|
|2||tablespoons dried onion flakes|
|3/4||teaspoon garlic salt|
|1/2||teaspoon black pepper|
|1||cup packed light brown sugar|
|1||can (6 ounces) tomato paste|
|1/4||cup reduced-sodium soy sauce|
|1/4||cup cider vinegar|
|1-1/2||teaspoons hot pepper sauce|
|Diced bell peppers (optional)|
- Preheat oven to 350°F. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs.
- Place meatballs in two 15X10-inch jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker.
- Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in medium bowl. Pour over meatballs. Cover; cook on LOW 4 hours. Serve with cocktail picks. Garnish with diced bell peppers, if desired.
Arrange 2 (12-ounce) packages or 3 (8-ounce) packages cocktail franks in slow cooker. Combine 1 cup ketchup with brown sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in medium bowl; pour over franks. Cook according to directions for Barbecued Meatballs.
|Serving Size:||2 meatballs|
|Total Fat||5 g|
|Calories from Fat||32 %|
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