2 lbs lean ground beef
1 1/3 cups ketchup, divided
3 tbsps seasoned dry breadcrumbs.
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, breadcrumbs, 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.
3 tbsps seasoned dry breadcrumbs.
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, breadcrumbs, 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.
file photo
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