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Ingredient
Crock pot, Tangy Cocktail Meatballs
Introduce
Chef :
Keith VigonCrock pot, Tangy Cocktail Meatballs
This is a delicious appetiser especially for parties, this makes about 50 meatballs
Ingredient
1 (10 ounce)
canned condensed French onion soup
1/2 teaspoon
seasoned salt
2 pounds
ground beef
1 (8 ounce)
can tomato sauce
1 cup
water
1/3 cup
packed brown sugar
1/4 cup
sauce
1/4 cup
vinegar
2 tablespoons
quick cooking tapioca
Cooking instructions
* Step 1
In a large bowl combine egg, soup, stuffing mix, and salt.
* Step 2
Add ground beef and mix well
* Step 3
Shape into 1 inch meatballs then place the meatballs in a 15 x 10 x 1" baking pan.
* Step 4
Bake in a 350° oven for 15 to 18 minutes or until done
* Step 5
Drain meatballs and transfer to a 5 quart crockpot
* Step 6
In a bowl combine catch up, tomato sauce, water, brown sugar, Worcestershire sauce, vinegar and tapioca
* Step 7
Pour over meatballs and stir gently to coat
* Step 8
; Cook on high heat setting to 2 to 3 hours. &
* Step 9
Serve immediately or keep warm on low heat setting up to 2 hours
* Step 10
Serve with toothpicks
Note: if there is a photo you can click to enlarge it
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