This good old-fashioned Crockpot recipe won me the Most Original Meatball title at the company meatball contest. I lightened up this recipe using a turkey-ground beef mixture rather than all ground beef. However, you can make this recipe with only ground beef and skip the turkey all together! Don’t have a Crockpot? No worries. You can just cook these gems in a skillet for half the time.
- Olive oil cooking spray (I use Pampered Chef’s kitchen spritzer.)
- 1/2 pound ground beef, lean
- 1/2 pound ground turkey, lean
- 1/2 cup dried bread crumbs, plain
- 1/3 cup chopped onion
- 1/4 cup milk
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- 12 fluid ounces tomato-based chili sauce
- 1 1/4 cups grape jelly
- Sriracha hot sauce, to taste (optional)
- Pre-heat oven at 450°F.
- In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
- Spray a large baking dish with cooking spray and evenly space the meatballs in a large baking dish (or two) and place in oven.
- Cook in oven for 10-15 minutes, or until slightly browned. [Don’t worry, they don’t need to be cooked completed through since they’ll be cooking some more in the Crockpot anyway!]
- Pat meatballs with papertowel to remove excess oil/fat. [Careful – they’re HOT!]
- Place meatballs in Crockpot and pour the tomato-based chili sauce and grape jelly on top. Add sriracha sauce to taste for a little kick!
- Cook on high for 1 – 1.5 hours, stirring occasionally.
- Serve hot and enjoy!
Source: Modified from AllRecipes.com
WeightWatchers® PointsPlus™: 3 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.