Total time: 50 minutes
Origin: USA?
I could think of no better way to christen my new Crock-Pot than with cocktail meatballs on Superbowl Sunday. I got the Crock-Pot as a Christmas gift from my sister and have been itching to use it ever since. The recipe I used also came with the Crock-Pot along with many of the ingredients. Thanks again Sarah!
The meatballs are where most of the flavor comes from in this recipe instead of the accompanying sauce. The original recipe called for 3 pounds of ground beef but I cut everything down to 2 and it was the perfect amount. Here is the recipe cut down.
2 pounds ground beef
1 1oz package of dry onion soup mix
2 slices of white bread
1 1/2 T. half-and-half
I removed the crusts from the bread and tore it into small bread crumbs. The I just mixed everything together, rolled them into 1-inch balls and popped the little guys in the oven on various baking dishes for 10 to 15 minutes at a 350degrees. The 2 pounds of meat made all of the meatballs pictured above, about 50.
Meanwhile in the Crock-Pot, with the temperature set on high I mixed about one cup of ketchup, one cup dark brown sugar and 2 tablespoons of Worcestershire sauce. I adjusted and tasted until I got a good mix of ketchup and brown sugar. (very scientific) I heated the mixture to a boil, reduced the temperature to low and added the meatballs and TA-DA.. cocktail meatballs. Serve with frilly toothpicks (we're partial to yellow and green colored) and enjoy! -Megan
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