Chicken Fingers
Slow Cooker Meatballs

Slow Cooker Meatballs

  • 1 1/2 pounds extra-lean ground beef
  • 1 cup dry breadcrumbs
  • 1/2 cup egg substitute
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons minced fresh onion
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 (16-ounce) can jellied cranberry sauce
  • 1 (12-ounce) bottle chili sauce
  • Parsley sprigs (optional)

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2-inch) meatballs.

Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs.

Cover with lid; cook on low-heat setting for 8 to 10 hours.

Garnish with parsley, if desired.

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