Slow Cooker Sweet and Spicy Meatballs
Slow-cooker sweet and spicy meatballs are the perfect appetizer for any occasion! Made from scratch these meatballs are a crowd-pleaser.
Ingredients
For the spicy sauce:
- ¾ cup ketchup (210 grams)
- ¼ cup water (60 milliliters)
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
For the meatballs:
- 14 ounces ground beef (400 grams)
- ⅓ cup breadcrumbs (50 grams)
- 1 egg (medium-large)
- 1 teaspoon salt
- black pepper (a generous pinch)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 tablespoons vegetable oil
Instructions
- Place all the sauce ingredients in your slow cooker. Stir well.
- In a medium bowl, combine ground beef, breadcrumbs, egg, salt, pepper, basil, oregano and garlic powder. For best results use your hands to mix everything.
- Take a small amount of mixture and roll it into a bite-size ball. Repeat until you have used up all the meat mixture.
- In a skillet/frying pan, heat the oil and quickly brown the meatballs. Transfer them to the slow cooker and cook on high for 2 hours. About an hour into cooking, stir the meatballs so that they are all covered in the sauce. Check the internal temperature before turning off the slow cooker.
- Best served warm!
Notes
- If you don’t have basil, use oregano only (instead of 1 teaspoon, use 2 teaspoons) and vice versa.
- Check the meatballs after 2 hours to see if they are cooked. Your thermometer should read at least 165°F/75°C.
- The amount of hot sauce can be increased or decreased, depending on your taste. I’d say start with less and add at the very end if needed.
- For more information and tips I recommend reading the whole post.
Nutrition
Serving: 1 meatball, Calories: 97 kcal (5%), Carbohydrates: 6 g (2%), Protein: 4 g (8%), Fat: 6 g (9%), Saturated Fat: 2 g (13%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 21 mg (7%), Sodium: 255 mg (11%), Potassium: 108 mg (3%), Fiber: 0.3 g (1%), Sugar: 4 g (4%), Vitamin A: 62 IU (1%), Vitamin C: 1 mg (1%), Calcium: 15 mg (2%), Iron: 1 mg (6%)
Tried this recipe?Let us know how it was!
