Name: Tangy Cocktail Meatballs
Ingredients: 1 beaten egg; 1 can condensed French onion soup; 2 cup herb-seasoned stuffing mix; 1/2 teaspoon seasoned salt; 2 lbs. ground beef; 1 cup ketchup; 8 ounce can tomato sauce; 1 cup water; 1/3 cup packed brown sugar; 1/4 cup Worcestershire sauce; 1/4 cup white vinegar

Tangy Cocktail Meatballs

Cooking MethodSlow Cooker

Ingredients

1 beaten egg
1 can condensed French onion soup
2 cups herb-seasoned stuffing mix
1/2 teaspoon seasoned salt
2 lbs. ground beef
1 cup ketchup
8 ounces can tomato sauce
1 cup water
1/3 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup white vinegar

Instructions

In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a baking pan. Bake in 350 degree oven for 15-18 minutes or till done. Drain meatballs and transfer to slow cooker. In a bowl, combine ketchup, tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar. Pour over meatballs and stir gently to coat. Cover; cook on HIGH setting for 2-3 hours. Serve immediately or keep warm on low setting up to 2 hours. Serve with toothpicks.