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Sweet and Tangy Meatballs

This classic recipe is easy and fit to feed a crowd. Grape jelly free - this sweet and tangy recipe is full of flavor and will have your guests asking for more!
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Equipment

  • 1 Crockpot

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions
 

  • In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, egg, salt, and pepper. Mix well to fully incorporate all ingredients.
  • Shape the mixture into about 20-25 meatballs.
  • In a separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, dijon mustard, garlic powder, and onion powder.
  • Pour the sauce into a slow cooker. Add the meatballs, making sure they are evenly distributed and covered in sauce.
  • Cover the slow cooker and cook on low heat for 4-5 hours, or until the meatballs are fully cooked and tender.
  • In a small bowl, whisk together the cornstarch and water. Stir the mixture into the slow cooker.
  • Cover and cook on high heat for an additional 15-20 minutes, or until the sauce has thickened.
  • Serve the meatballs hot with additional sauce on top, if desired. Enjoy!