Slow Cooker Barbecue Meatballs Recipe | Easy & Delicious

Barbecued Meatballs

Cook Time 4 hours

YIELD Makes about 4 dozen meatballs

INGREDIENTS

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)

PREPARATION:

Slow Cooker Directions

1. 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.
2. Place meatballs in two 15X10-inch jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker.
3. 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.

Barbecued Franks 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. This recipe appears in: Meat NUTRITIONAL INFORMATION: Serving Size: 2 meatballs Fiber <1 g Carbohydrate 16 g Cholesterol 32 mg Total Fat 5 g Calories from Fat 32 % Calories 139 Protein 8 g Sodium 441 mg DIETARY EXCHANGE: Fat 1/2 Meat 1 Starch 1