Nitrate & Nitrite Free Crockpot Cocktail Meatballs
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Learn more →Ingredients
10 servings
For the meatballs
- 1 lb ground beef (80/20)
- 1 lb ground pork
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ cup finely grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp worcestershire sauce
For the sauce
- 1 jar (12 oz) grape jelly
- 1 bottle (12 oz) chili sauce
- 1 tbsp dijon mustard
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and set a wire rack inside a rimmed baking sheet. In a large mixing bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the crumbs are evenly moistened.
- 2
Add the ground beef, ground pork, egg, Parmesan, garlic, onion powder, salt, pepper, and Worcestershire sauce to the bowl. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain; overmixing toughens the meatballs.
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