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Slow Cooker Sweet n Sour Meatballs
1 medium onion, finely chopped (about 1 cup) (Sauce)
1 medium green bell pepper, seeded and finely chopped (Sauce)
2 (10-oz. or 14.5 oz.) cans diced tomatoes with chilies, drained (Sauce)
1 (18-oz.) jar orange marmalade (Sauce)
1 (18-oz.) bottle Catalina or French salad dressing (Sauce)
2 Tbsp. tomato paste (Sauce)
Pinch crushed red pepper (Sauce)
1 lb. 85 percent lean ground beef (Meatballs)
1 (20.8-oz.) pkg. 93 percent lean ground turkey (Meatballs)
1 lb. 90 percent lean ground pork (Meatballs)
3/4 cup Italian bread crumbs (Meatballs)
2 Tbsp. garlic powder (Meatballs)
1 tsp. ketchup (Meatballs)
1/2 tsp. Worchestershire sauce (Meatballs)
1 egg (Meatballs)
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Slow Cooker Sweet n Sour Meatballs

Slow Cooker Sweet n Sour Meatballs

Slow Cooker Sweet n Sour Meatballs
  • Servings:Serves 9 as an entree or 18 as hors d'oeuvers
  • Prep Time:30 minutes
  • Cook Time:225 minutes
1. Place all sauce ingredients into slow cooker and stir well. Cover and heat on high while you prepare meatballs.
2. Preheat oven to 350 degrees F. If making larger, 2-inch meatballs, line a rimmed baking sheet with foil and spray with vegetable cooking spray; if making smaller 1-inch meatballs, prepare 2 sheets.
3. In a large mixing bowl, combine ground beef, turkey, and pork. Work in bread crumbs, garlic powder, ketchup, Worcestershire sauce, and egg. Do not overwork mixture.
4. If serving as an entrie, form meat into 2-inch balls; if serving as hors doeuvres, form into 1-inch balls. Place on prepared pan(s) in a single layer and cook 35 to 45 minutes, turning once during baking. Meatballs will be lightly browned and cooked through. Remove meatballs from oven and transfer to slow cooker, stirring to coat meatballs with sauce.
5. Cover and cook meatballs and sauce in slow cooker an additional 3 hours on high or 6 hours on low. You can serve meatballs with rice and steamed broccoli as an entrie, or with toothpicks at a party so guests can help themselves. Meatballs may be made in advance and frozen. Refrigerate first, then freeze in resealable plastic containers.
Source: Hannaford fresh Magazine, November - December 2007