Sweet and Sour Cocktail Meatballs

1. 1

   Adjust oven rack to middle position and heat oven to 475 degrees.

2. 2

   Place wire rack in foil-lined rimmed baking sheet.

3. 3

   Mash bread and milk into paste in large bowl using fork.

4. 4

   Mix in ground beef, parsley, egg yolks, 2 garlic cloves, 1 tsp salt, and 1/2 tsp pepper using hands.

5. 5

   Pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.

6. 6

   Bake until lightly browned, about 15 minutes.

7. 7

   Microwave onion, oil, red pepper flakes, and remaining 2 garlic cloves in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.

8. 8

   Stir tomato sauce, apricot jam, broth, Worcestershire, and mustard in slow cooker.

9. 9

   Transfer meatballs to slow cooker, discarding rendered fat.

10. 10

    Cover and cook until meatballs are tender, 4-6 hours on LOW.

11. 11

    Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.

12. 12

    Gently stir in scallions, season with salt and pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.