Tuesday, September 1, 2015

Best Slow Cooker Cocktail Meatballs Ever!

I have tried different slow cooker meatball variations and all of them either seem to be too sweet or taste too much like ketchup. It is hard to find the perfect balance of sweet, salty and tangy. This recipe hits a home run, or two or three or four. It is very easy to make, hence it being a slow cooker recipe, and although I like to stir them twice while they are cooking so that the bottom ones don't get as browned, you could treat this as a place in the cooker and walk away kind of recipe.


1/2 c. brown sugar
2/3 c. honey
1 c. ketchup
4 Tbs. soy sauce
3 gloves garlic, crushed
2 (28 oz.) bags fully cooked frozen meatballs (I sit them in the fridge over night)

In a bowl, mix the brown sugar, honey, ketchup and soy sauce together. Line the slow cooker with a plastic slow cooker liner, and pour the meatballs in. Pour the sauce over the meatballs and throw in the 3 crushed garlic cloves. Let cook on High for 3 hours, then reduce to low for the last hour (4 hours cook time total). I like to stir after each hour on high so that they don't get too brown on the bottom meatballs.

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