2/3cupbreadcrumbsalmond flour can be substituted for low carb
⅓cupmilknut milks work fine
2eggs
⅓cupfresh parsleychopped
1teaspoongarlic powder
1teaspoonsalt
½teaspoonpepper
FOR THE SAUCE:
1 6ouncecan tomato paste
½cupwater
⅓cupapple cider vinegar
2tablespoonsmolasses
½teaspoononion powder
¼cupbrown sugar
1teaspoonground mustard
1teaspoonWorcestershire sauce
1teaspoonliquid smoke
½teaspoonsalt
½teaspoonpepper
½teaspoonAllspice
Instructions
Preheat the oven to 425° and line 2 rimmed baking sheet with parchment paper.
Place ground beef, breadcrumbs, milk, eggs, parsley, salt, pepper, and garlic powder in a large bowl. I like to use the bowl of a stand mixer and combine with the paddle attachment. If you don’t have one, your hands are your best tool for mixing the meat.
Using a 1 tablespoon size cookie scoop, scoop the meat mixture, one scoop at a time, into your hands, roll it into the shape of a ball, place on the baking sheet.
Continue until all the meatballs are made.
Bake for 10-12 minutes, or until the internal temperature is 160°.
While the meatballs are baking, add all the sauce ingredients to a small bowl or measuring cup and whisk to combine well.
Add the cooked meatballs to the Crockpot, pour the sauce on top, and gently stir so the meatballs are coated in the sauce.
Cook on low for 2 hours.
Make Ahead Instructions
Follow the instructions through cooking the meatballs (step 5). Allow the meatballs to cool completely, then place on a rimmed baking sheet lined with wax paper or clean parchment paper (not the one you cooked on). Put the trays in the freezer for 2-3 hours or until the meatballs are frozen. Then transfer the meatballs in a zip lock type freezer bag, and freeze for up to 6 months.
To use in this recipe, simply put the meatballs in the crockpot, make and add the sauce, and cook on high for 2-3 hours, or low for 4-6 hours.
Notes
GENTLY mix the meat mixture. Overworking the meat directly impacts the texture of the meatballs. For tender meatballs, mix the ingredients just until everything is combined.
These meatballs are a great all-around version and could be mixed with any type of sauce.
This recipe starts with homemade meatballs that you’ll bake in the oven first. Store-bought frozen meatballs OR sauce can be substituted.
See "make-ahead instructions" to save time on cooking day.
Makes about 45 1-tablespoon sized meatballs. This will serve about 15 people as an appetizer or 6 people as a main meal.