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Slow-Cooker Sweet and Sour Meatballs

My family asks for these saucy meatballs all year long. I like to make them with ground beef in the winter and ground turkey in the spring.—Rachelle Stratton, Rock Springs, Wyoming
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    3 dozen

Ingredients

  • 2 large eggs, lightly beaten
  • 1/4 cup panko bread crumbs
  • 2 garlic cloves, minced
  • 2 teaspoons salt-free garlic herb seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 cup chicken broth
  • 1 bottle (12 ounces) chili sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup cider or white vinegar
  • 1 green onion, thinly sliced

Directions

  • Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until lightly browned, 15-20 minutes.
  • In large bowl, combine tomato sauce, broth, chili sauce, brown sugar and vinegar. Transfer meatballs to a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. To serve, sprinkle with green onion.
Nutrition Facts
1 meatball: 77 calories, 3g fat (1g saturated fat), 26mg cholesterol, 292mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 5g protein.

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Reviews

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Average Rating:
  • amsm
    Mar 31, 2018

    I made these meatballs for an Asian inspired meal, and they didn't have the flavor I was looking for. I feel they would better as an appetizer meatball. The sauce has good flavor and there was plenty of it. The meatballs did get a little dry and that affected the texture some.