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Sweet and Sour Cocktail Meatballs

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“In ‘ Slow Cooker Revolution’ by ATK”

Ingredients Nutrition


  1. Adjust oven rack to middle position and heat oven to 475 degrees.
  2. Place wire rack in foil-lined rimmed baking sheet.
  3. Mash bread and milk into paste in large bowl using fork.
  4. Mix in ground beef, parsley, egg yolks, 2 garlic cloves, 1 tsp salt, and ½ tsp pepper using hands.
  5. Pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.
  6. Bake until lightly browned, about 15 minutes.
  7. Microwave onion, oil, red pepper flakes, and remaining 2 garlic cloves in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
  8. Stir tomato sauce, apricot jam, broth, Worcestershire, and mustard in slow cooker.
  9. Transfer meatballs to slow cooker, discarding rendered fat.
  10. Cover and cook until meatballs are tender, 4-6 hours on LOW.
  11. Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
  12. Gently stir in scallions, season with salt and pepper to taste, and serve.

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