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Back Porch Slow-Cooker Meatballs

This slow-cooker meatballs recipe came to me while sitting on the back porch. The combination of meats and ingredients in the sauce makes meatballs unlike any I've ever had before. —Justin Boudreaux, Walker, Louisiana
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    6 dozen


  • 2 large eggs, lightly beaten
  • 2 cups seasoned bread crumbs
  • 2 cups salsa
  • 1/2 cup grated onion
  • 2/3 pound ground turkey
  • 2/3 pound ground pork
  • 2/3 pound ground beef
  • SAUCE:
  • 3 cups tomato sauce
  • 1 medium onion, grated
  • 1 cup beef stock
  • 1 cup mixed fruit jelly
  • 1 cup molasses
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/3 cup prepared mustard
  • 1/3 cup Worcestershire sauce
  • 1 teaspoon salt


  • Preheat oven to 400°. In a large bowl, combine egg, bread crumbs, salsa and onion. Add turkey, pork and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in two 15x10x1-in. baking pans. Bake until browned, 18-22 minutes.
  • In a 6-qt. slow cooker, combine sauce ingredients. Add meatballs; gently stir to coat. Cook, covered, on low 3-4 hours or until meatballs are cooked through.
    Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts
1 meatball: 87 calories, 3g fat (1g saturated fat), 13mg cholesterol, 195mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 3g protein.

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