Sweet and Tangy Party Meatballs
Makes 24
  • 1 pound lean ground beef
  • ½ pound ground pork
  • 1 large egg, lightly beaten
  • ½ cup grated yellow onion
  • ⅓ cup panko (Japanese bread crumbs)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1¼ teaspoons Creole seasoning
  • 2 cups barbecue sauce
  • 1 cup apricot preserves
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  1. Spray a 4- to 6-quart slow cooker with cooking spray.
  2. In a large bowl, stir together beef, pork, egg, onion, bread crumbs, Worcestershire, mustard, and Creole seasoning. Shape mixture into 1½-inch balls.
  3. In a medium bowl, stir together barbecue sauce, preserves, garlic, and ginger. Spread ½ cup mixture in bottom of prepared slow cooker. Add meatballs to slow cooker; pour remaining sauce all over meatballs.
  4. Cover and cook on high until a meat thermometer inserted in center of meatballs registers 160°, about 4 hours.
Lean ground beef works best in this recipe; ground beef with a higher fat content can cause the finished sauce to be a bit greasy.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/sweet-and-tangy-party-meatballs-recipe/