Crock pot, Tangy Cocktail Meatballs

Name: Crock pot, Tangy Cocktail Meatballs
Cuisine: American
Ingredients: 1 beaten egg; 1 (10 ounce) canned condensed French onion soup; 2 cups Herb seasoned stuffing mix - (if not available use crushed croutons); 1/2 teaspoon seasoned salt; 2 pounds ground beef; 1 cup salsa style catch up all regular ketchup; 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

Keith Vigon @cook_4574654

United Kingdom

This is a delicious appetiser especially for parties, this makes about 50 meatballs

Keith Vigon @cook_4574654

United Kingdom

This is a delicious appetiser especially for parties, this makes about 50 meatballs

Saved

Ingredients

1beaten egg
1 (10 ounce)canned condensed French onion soup
2 cupsHerb seasoned stuffing mix - (if not available use crushed croutons)
1/2 teaspoonseasoned salt
2 poundsground beef
1 cupsalsa style catch up all regular ketchup
1 (8 ounce)can tomato sauce
1 cupwater
1/3 cuppacked brown sugar
1/4 cupsauce
1/4 cupvinegar
2 tablespoonsquick cooking tapioca

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Steps

1

In a large bowl combine egg, soup, stuffing mix, and salt.
2

Add ground beef and mix well
3

Shape into 1 inch meatballs then place the meatballs in a 15 x 10 x 1" baking pan.
4

Bake in a 350° oven for 15 to 18 minutes or until done
5

Drain meatballs and transfer to a 5 quart crockpot
6

In a bowl combine catch up, tomato sauce, water, brown sugar, Worcestershire sauce, vinegar and tapioca
7

Pour over meatballs and stir gently to coat
8

; Cook on high heat setting to 2 to 3 hours. &
9

Serve immediately or keep warm on low heat setting up to 2 hours
10

Serve with toothpicks