Slow Cooker Party Meatballs
Servings 50 servings
Calories 81kcal
Ingredients
- 2 lb extra lean ground beef
- 1 lb mild Italian Sausage
- 1 cup panko breadcrumbs
- 1/2 cup buttermilk or whole milk
- 1 medium sweet onion finely diced
- 2 large eggs beaten
- 4 Tbsp chopped Italian parsley
- 2 Tbsp Worcestershire sauce
- 3 tsp seasoned salt
- 2 cloves garlic minced
- 1 18 oz bottle honey barbecue sauce
- 1 12 oz bottle chili sauce i.e. Heinz
- 2/3 cup pineapple preserves
- 1 Tbsp Dijon or whole grain mustard
- 1 tsp garlic salt
- 1 tsp onion powder
- 1/2-1 tsp crushed red pepper flakes adjust to taste
- 1/4 tsp ground cumin
- 1/4 tsp ground chipotle or dark chili powder
- tomato paste as needed for thickening
Instructions
- Spray the inside of a 6 quart slow cooker with cooking spray. Set aside.
- In a large mixing bowl, mix together the beef, sausage, breadcrumbs, buttermilk, onion, eggs, parsley, worcestershire, seasoned salt and garlic. Mix until ingredients are evenly distributed.
- Roll into 1-inch balls. Arrange in the slow cooker.
- In a small bowl whisk together the barbecue, chili sauce, pineapple preserves, Dijon, garlic salt, onion powder, pepper flakes, cumin and chipotle powder. Mix well, then pour evenly over meatballs.
- Cover and cook on low for 4-6 hours or until meatballs are cooked through and no pink remains. Use a large spoon to skim any fat from the top at the end of cooking.
- Use tomato paste to thicken sauce, if desired. Gently stir meatballs to coat with sauce. Keep warm until serving.
Notes
- May use the same amount of frozen meatballs for a timesaver.
- Apricot or peach preserves may be used in place of pineapple preserves, if desired.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 5g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 292mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg