Little meatballs are everyone’s favorite! Serve these as a hot appetizer for a party or a buffet, or spoon them over brown rice for dinner. Yummy!
They look really cute don’t they, these wee cocktail meatballs? I just had to use this picture! And my girls, who are 12, had so much fun making these. That’s how very simply the recipe is. And remember, these are an awesome idea for your upcoming Super Bowl party, that church pot luck, or family get together.
Crockpot Cooking: BBQ Cocktail Meatballs
2 pounds lean ground beef
1 1/3 cup ketchup — divided
3 tablespoons seasoned dry bread crumbs
1 egg — slightly beaten
2 tablespoons dried onion flakes
3/4 teaspoon garlic salt
1/2 teaspoon freshly-ground black pepper
a small amount of fresh parsley, chopped well
1 cup brown sugar – (packed)
1 can tomato paste – (6 oz)
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 1/2 teaspoon hot pepper sauce
Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15- x 10-inch jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned.
Transfer meatballs to slow cooker or crockpot. Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs. Cover and cook on LOW 4 hours.
This recipe makes about 4 dozen 1-inch meatballs. I serve mine skewered on shish kabob picks with pineapple chunks or green or red pepper chunks and olives, in between the meatballs! They are also great over noodles, rice, or mashed potatoes.