Slow Cooker Meatballs with Honey Garlic
Nestled in a sweet and tangy tomato sauce, these crowd-pleasing meatballs make an ideal appetizer for game day parties, tailgating, and potlucks. Using two kinds of ground meat–pork and beef–seasoned with Honey Garlic seasoning ensures that they’ll be exceptionally moist and full of flavor. As the meatballs simmer (happily unattended in a slow cooker), they infuse a simple honey- and vinegar-spiked sauce with an incredible savory, meaty richness.
Slow Cooker Meatballs with Honey Garlic
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
20 minutes
Cook Time
4 hours
These saucy meatballs also make a fantastic main course; serve them over steamed white rice with a green vegetable on the side.
Ingredients
-
1 cup panko bread crumbs
-
1 bunch flat-leaf parsley, finely chopped (about 1 cup)
-
½ medium onion, coarsely grated
-
2 large eggs, lightly beaten
-
2 tablespoons whole milk
-
2 tablespoons Honey Garlic seasoning
-
1 pound ground pork
-
1 pound ground beef (10 to 20 percent fat)
-
⅓ cup apple cider vinegar
-
¼ cup honey
-
¼ cup ketchup
-
1 tablespoon soy sauce or coconut aminos
-
1 (28-ounce) can crushed tomatoes
-
Salt and freshly ground black pepper, as desired
Sweet & Sour Tomato Sauce
Directions
To make the meatballs, combine the panko, parsley, onion, eggs, milk, Honey Garlic seasoning, pork and beef in a large mixing bowl. Use your hands to combine (do not overmix or the meatballs will be tough). Shape the meat mixture into golf ball size rounds and place them on a rimmed baking sheet.
Whisk together the apple cider vinegar, honey, ketchup, and soy sauce in the bottom of a slow cooker. Place the meatballs on top of the honey mixture. Pour the crushed tomatoes over the meatballs, cover, and cook on low for four hours. To ensure even cooking, gently stir the meatballs once or twice during the process.
When the meatballs are fully cooked, taste the sauce and add additional salt and pepper as desired. Serve the warm, saucy meatballs with toothpicks as an appetizer–or over steamed rice for a heartier meal.
comments ( 1 )
Leave A Comment
More Recipes
DIY Potato Chips
Whether you’re looking to dial up game night–or knock out a cool side for smashburgers–homemade potato chips are fun and easy to prepare. (...
CLBB Chicken & Dumplings
On a cold night, there’s nothing more welcome–or hot damn delicious–than chicken stew topped with golden, pillowy dumplings. This recipe al...
Skillet Steak with Easy Pan Sauce
Even though we don’t believe that grilling has a “season,” (we’ve been known to fire up a chimney of coals when it’s snowing), searing a st...
Reverse Seared Tomahawk Ribeye
Distinguished by its long bone, a Tomahawk (or “cowboy”) ribeye is one of the showiest, and most expensive cuts in the meat counter. The tr...
Cheesy Potato Slayer Soup
On cold, blustery nights, there’s nothing more delicious than this creamy, cheesy, silky-smooth potato soup. The preparation is simple and ...
Morgan W.
1. Do you bake them first on the baking sheet? What temp? How long?
2. What temperate do you set the slow cooker?
———
Fire & Smoke Society replied:
Hi Morgan, no need to bake them first, the slow cooker will do all the work (and save you the mess). We just used a baking sheet to hold them as we formed them. You can certainly skip that and pop them right into the slow cooker, put them on a plate, or just chuck ‘em onto the counter if you want! Once you have everything in the slow cooker set it on low for about 4 hours (see step 2). Let us know how they turn out!