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Best Cocktail Meatballs

Reviewed: Mar. 23, 2012
One of my go-to recipes! I got this recipe years ago out of a Crock-Pot cookbook (with slightly different proportions) and it's definitely become one of my family's favorites and one of my party staples. The first time I made them was for my friend's son's first birthday, and they were a huge hit! Everyone loved them. It's amazing how those simply, almost cheap-sounding ingredients can create such a lovely tangy sauce. I serve these for dinner sometimes over rice, or with crusty rolls to make sandwiches. They're also part of our annual Christmas Eve buffet-style dinner. I make it with 1/4 cup of regular milk instead of 2/3 evaporated, and bake the balls for about 20 minutes at 325. For the sauce I use 2 cups ketchup, and I use dark brown sugar rather than light, and mix them right in the crock, no need to use a separate bowl. A touch of soy--maybe a Tbsp or so--is lovely in it as well. None of my measurements are exact at this point, since I've made it so many times, but that's basically it. Then I cook it on Low for 2 hours or so. A great recipe for any occasion. And the leftovers are just as delicious.
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