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Zesty Cocktail Meatballs

December 21, 2012

I made these tasty guys for Jim’s bday party and they were a big hit, so much so that I didn’t even get my hands on one nor was I able to even get a picture!  Sorry, I really dislike not having photos to go along with my recipes…  But, I’ll definitely make them again.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 15 min plus 2 hours of crockpotting
Total Time: 2 hr 45 min
Yield:  50 meatballs (16 servings)
Taste: Very Good

1 beaten egg
10.5 ounce can condensed French onion soup
2 cups (6 oz pkg) herb-seasoned stuffing mix (if using cube mix, crush prior to using)
2 lbs ground beef (I used ground turkey instead)
15 oz can tomato sauce
1/3 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons vinegar

1)  Preheat oven to 350 degrees F.  Spray 2 baking sheets with cooking spray to avoid sticking.
2)  In a large bowl combine egg, soup, and stuffing mix.  Add ground beef (turkey); mix well.
3)  Shape into fifty 1-inch meatballs.  Place meatballs on a baking sheet(s).
4)  Bake at 350 degrees for 15-18 min (14 in Heidi’s HOT oven) or until no longer pink.  Meat thermometer should read 160 degrees F.
5)  Drain fat off meatballs and transfer to 3 ½ quart to 5-quart crock pot.
6)  In a bowl combine the remaining ingredients (tomato sauce, brown sugar, Worcestershire sauce, vinegar).  Pour mixture over meatballs and stir gently to coat.
7)  Cover, cook on high-heat setting for 2 hours.  Serve immediately or keep warm on low setting for up to 2 hours.  Serve with toothpicks.

Note: I never use ground beef for anything.  Ground turkey is a perfectly good substitute (same texture and is much leaner).  I usually by Italian seasoned ground turkey which gives it more flavor and I’m sure added to the deliciousness for these turkeyballs.
Also, you can substitute crushed croutons if you can’t find stuffing mix.

Source: Better Homes and Gardens, Biggest Book of Slow Cooker Recipes, 2002 Cook Book page 17.

From → Appetizer

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