Slow Cooker Party Meatballs with Raspberry Balsamic Glaze
The meatballs can be frozen until needed. Just add to the ingredients for the raspberry glaze in a slow cooker when ready to make. The recipe makes about 60 bitesize meatballs, about 4 per person as an appetizer.
Servings: 15 people
For the meatballs
- 1 pound ground beef
- 3/4 pound ground pork
- 2 large eggs
- 1 cup milk
- 1/2 cup panko breadcrumbs
- 2 teaspoons salt
- 1 teaspoon pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/8 or 1/4 teaspoon cayenne pepper
For the Raspberry Balsamic Glaze
- 1 cup seedless raspberry jam
- 2 tsp sugar
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp Worcestershire sauce
- 1/2 tsp red pepper flakes
- 1 1/2 tbsp ginger, freshly grated or 1 tsp ground ginger
- sliced scallions, for garnish
- sesame seeds, for garnish
For the meatballs
Pre-heat your oven to 450F degrees. Line a large rimmed baking sheet with aluminum foil and spray with non-stick spray.
Add all ingredients to a large bowl. Use your hands to mix everything together. Don't over mix; this will result in tough meatballs.
Shape the mixture into walnut-sized meatballs. To speed this process, using a small cookie scoop is very helpful.
Place the meatballs close together (but not touching) on the prepared baking sheet. Bake at 450 for about 10 minutes, or until browned on the bottom. Serve hot.
To freeze: Let the meatballs cool. Use a fork or spoon to scrape the fat away from the sides. Place the meatballs on the same pan that you just baked them on, without the tin foil. (Just fold it up as you go.) I didn't grease the pan and they came off fine. Place the pan in the freezer and set a timer for 45 minutes to an hour. Transfer the meatballs to a large ziplock bag, seal, and return to the freezer.
Makes about 60-65 meatballs, depending on the size you make.
For the raspberry balsamic glaze and to finish the meatballs in the slow cooker
To a slow cooker, add the raspberry preserves, sugar, vinegar, Worcestershire sauce, and red pepper flakes, and stir together, using a whisk if you want.
Once combined, remove a 1/2 cup of the mixture and set aside. Add the meatballs (it's okay if they are frozen) and stir to coat. Cover and cook on low for 4 hours, or on high for 2 hours. Using a slotted spoon, remove the meatballs and set aside.
Pour the sauce through a sieve into a small sauce pan. The sieve ensures the sauce is smooth. Some bits of the meatballs just naturally break off into the sauce during cooking in the crock pot. Add the reserved 1/2 cup sauce.Turn the heat to medium-high and let sauce come to a simmer. Stirring occasionally, let sauce cook until thickened and slightly reduced, about 10 minutes. This will take longer if you doubled the sauce quantities for serving as a main dish.
If you want the sauce a little more spicy, add a dash more red pepper flakes to the glaze at this point.Once sauce has thickened, add the meatballs back in and stir gently until all meatballs are covered.Garnish with scallions and/or sesame seeds.
- Meatballs may be made and baked, then frozen for up to a month before placing in the slow cooker with the sauce. You can add them frozen and they'll be just fine by the end of 4 hours on low.
- Alternately, you can shape the meatballs and freeze before baking. To bake the frozen meatballs, defrost them overnight in the refrigerator and then bake according to the directions.
Serving: 15g | Calories: 170kcal | Carbohydrates: 4g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 391mg | Potassium: 197mg | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1.1mg