Crock Pot Party Meatballs (Printer-Friendly)
Tender meatballs simmered in a tangy sauce, perfect for parties or casual grazing with friends.
# What You'll Need:
→ Meatball Mixture
01 -
500 g lean ground beef (90/10)
02 -
500 g ground pork
03 -
2 large eggs
04 -
120 g plain bread crumbs
05 -
1 teaspoon fine salt
06 -
0.5 teaspoon ground black pepper
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
1 tablespoon Worcestershire sauce
→ Sauce
10 -
350 ml chili sauce
11 -
250 g hot pepper jelly (or red pepper jelly)
# Steps to Follow:
01 -
In a large mixing bowl or stand mixer, combine ground beef, ground pork, eggs, bread crumbs, salt, black pepper, onion powder, garlic powder, and Worcestershire sauce. Mix until evenly blended.
02 -
Pour chili sauce and hot pepper jelly into the bottom of a slow cooker (minimum 3.5 litres capacity). Stir together until homogenous.
03 -
Using a spring-loaded cookie scoop or moistened hands, shape the meat mixture into large meatballs, each approximately 3 tablespoons in size, and place gently on top of the sauce in a single layer.
04 -
Cover and set the slow cooker to low heat. Cook for 3 to 4 hours, gently flipping the meatballs halfway through to ensure even cooking. Verify the internal temperature reaches at least 71°C.
05 -
Once meatballs are fully cooked, gently stir to coat evenly with sauce. Switch the slow cooker to 'warm' and serve the meatballs directly or transfer to a platter, offering toothpicks or forks for easy serving.
# Extra Suggestions:
01 -
For easy cleanup and even cooking, layer aluminum foil between stacked layers if preparing more meatballs than can fit in a single layer.
02 -
Meatballs can be shaped and frozen raw; allow additional cooking time when cooking directly from frozen.
03 -
Use lean meats to prevent excess grease in the finished dish.