Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, November 20, 2013


2 lbs lean ground beef
1 1/3 cups ketchup, divided
3 tbsps seasoned dry bread crumbs
1 egg, slightly beaten
2 tbsps dry onion flakes
3/4 tsp garlic salt
1/2 tsp black pepper
1 cup packed brown sugar
1 can (6-oz) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 1/2 tsps hot pepper sauce
Diced bell peppers for garnish, if desired

Preheat oven to 350 degrees.

In a medium to large mixing bowl, combine the beef, 1/3 cup of the ketchup, bread crumbs, egg, onion flakes, garlic salt, and black pepper.  Mix lightly but thoroughly and shape into 1-inch meatballs.  Place the meatballs in two shallow roasting pans and bake 18 minutes or until browned.  Using a slotted spoon, transfer meatballs to a slow cooker or crock pot.

Mix the brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce and pour over the meatballs in the cooker.

Place lid on cooker and cook on low 4 hours. Garnish with the bell peppers, if desired. Serve with cocktail picks.

Yield: Approximately 48-50 meatballs.

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