Slow Cooker Zesty Cocktail Meatballs Food

COCKTAIL MEATBALLS

Cocktail Meatballs image

These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party.

Provided by Lara

Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes

Time 1h45m

Yield 10

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
1 egg
2 tablespoons water
½ cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
¾ cup chili sauce
1 tablespoon brown sugar
1 ½ teaspoons lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 15.2 g, Cholesterol 52.7 mg, Fat 10.2 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 84.9 mg, Sugar 10.3 g

SPICY SLOW COOKER MEATBALLS

Spicy Slow Cooker Meatballs image

These spicy slow cooker meatballs are the easiest party appetizer to make and perfect for cocktail parties, football food and feeding hungry crowds. Made with frozen meatballs, soy sauce, ketchup, sriracha, brown sugar, honey and garlic, these crockpot meatballs are slow simmered to perfection and come out tender and juicy every time.

Provided by Heather - A Wicked Whisk

Categories Appetizer Snack

Time 2h5m

Number Of Ingredients 7

Ingredients

24 oz frozen meatballs
1.5 cup ketchup
1 cup honey
1/2 cup soy sauce
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 tablespoon sriracha (or more depending on taste)

Steps:

To make your spicy slow cooker meatballs, add the frozen meatballs to your crockpot. Next, pour the ketchup, honey, soy sauce, garlic powder, brown sugar and sriracha on top of the meatballs.
Gently stir then cover the crockpot and cook on LOW for 4 to 6 hours, or HIGH for 2 to 3 hours until your meatballs are tender and your sauce is hot.

Nutrition Facts : ServingSize 1 each, Calories 64 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 0.95 g, Cholesterol 9 mg, Sodium 426 mg, Fiber 0.3 g, Sugar 8 g, UnsaturatedFat 1.42 g

SLOW COOKER KOREAN MEATBALLS

Slow Cooker Korean Meatballs image

Tender juicy, sweet and spicy Slow Cooker Korean Meatballs simmered in the most tantalizing rich sweet heat sauce that everyone goes crazy for! Perfect stress-free, make-ahead appetizer for New Year's Eve or Game Day or these meatballs make a delicious, easy meal with rice and veggies!

Provided by Jen

Time 2h30m

Number Of Ingredients 15

Ingredients

2 pounds lean ground beef
2 eggs
22 saltine crackers, crushed ((approx. 1 cup))
1/3 cup dry minced onion
1/3 cup milk
1 tsp EACH salt, garlic pwdr, onion pwder, ginger pwdr
1/4 teaspoon pepper
1 10 oz. jar seedless blackberry preserves ((1 cup))
1/2 cup hoisin sauce
3 tablespoons Gochujang
1/4 cup red wine vinegar
2 tablespoon low sodium soy sauce
1 1/2 tablespoons cornstarch
1/2 tsp EACH ginger pwdr, garlic pwdr, onion pwdr
1/4 teaspoon pepper

Steps:

Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.
In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size*. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
Meanwhile, add all of the Korean Sauce Ingredients to a medium bowl and whisk to combine.
Line the bottom of your slow cooker with a thin layer of the Korean Sauce. Add a layer of meatballs, drizzle with some more Sauce, then remaining meatballs followed by the remaining Sauce.
Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Gochujang if desired for more sweet heat. Keep warm until serving.

CROCK POT SWEET AND SPICY MEATBALLS

Crock Pot Sweet and Spicy Meatballs image

Searching for a delicious appetizer recipe? Make crockpot sweet and spicy meatballs, so easy and flavorful.

Provided by Linda Larsen

Categories Appetizer

Time 2h25m

Yield 10

Number Of Ingredients 3

Ingredients

2 pounds precooked frozen meatballs or your own homemade meatballs
1 cup grape or apple jelly
2 cups chili sauce or cocktail sauce

Steps:

Gather the ingredients.
Heat meatballs in the oven as directed on package.
Place in 3 to 4-quart crock pot.
Mix jelly and chili sauce or cocktail sauce thoroughly in a small bowl, pour over meatballs and stir well.
Cover crock pot and heat on high 1 to 2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Keep the slow cooker on "keep warm" setting, stirring occasionally, as your guests dive in.
Enjoy!

Nutrition Facts : Calories 271 kcal, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 3 g, Protein 13 g, SaturatedFat 7 g, Sodium 1807 mg, Fat 20 g, ServingSize 8 to 10 servings, UnsaturatedFat 11 g

COCKTAIL MEATBALLS

Cocktail Meatballs image

Pop these easy cocktail meatballs in your slow cooker and serve them up at your next party.

Categories cocktail party dinner party New Year's Eve appetizers comfort food meat snack

Time 4h40m

Yield 8-10 servings

Number Of Ingredients 12

Ingredients

1 lb. ground beef
1 lb. ground pork
1 c. breadcrumbs
1/2 c. grated onion (about 1 small onion)
1/2 c. fresh parsley. finely chopped
2 large eggs
1 tsp. kosher salt
1/4 tsp. black pepper
1 12-ounce bottle chili sauce
1/2 c. apricot preserves
1 tbsp. soy sauce
1 tbsp. sriracha

Steps:

For the meatballs: Combine the beef, pork, breadcrumbs, onion, parsley, eggs, salt and pepper in a large bowl and mix until combined. Using a tablespoon measure, scoop and roll the meat into about 45 small meatballs.
For the sauce: Whisk the chili sauce, apricot preserves, soy sauce and sriracha in a 4- to 6-quart slow cooker. Remove ½ cup of the sauce and set aside. Nestle the meatballs in the remaining sauce in the slow cooker in two layers.
Pour the reserved sauce over the top layer of meatballs. Cover and cook on high until the meatballs are cooked through and the sauce is thick, 4 hours, gently stirring the meatballs halfway through to coat with the sauce. Serve from the slow cooker or spoon into a shallow bowl.