Tangy Cocktail Meatballs Recipe

Name: Tangy Cocktail Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, lightly beaten; 1 (10 3/4 ounce) can condensed French onion soup; 2 cups herb seasoned stuffing mix; ½ teaspoon seasoning salt; 2 lbs lean ground beef; 1 cup ketchup; 1 (8 ounce) can tomato sauce; 1 cup water; ⅓ cup packed brown sugar; ¼ cup Worcestershire sauce; ¼ cup white vinegar

Servings: persons

1 egg, lightly beaten
1 (10 3/4 ounce) can condensed French onion soup
2 cups herb seasoned stuffing mix
½ teaspoon seasoning salt
2 lbs lean ground beef
1 cup ketchup
1 (8 ounce) can tomato sauce
1 cup water
⅓ cup packed brown sugar
¼ cup Worcestershire sauce
¼ cup white vinegar

1
In a large bowl, combine egg, soup, stuffing mix, and seasoned salt.
2
Add ground beef, mixing well.
3
Shape into 1-inch meatballs.
4
Place meatballs in a large skillet and cook until browned on all sides; drain.
5
Transfer meatballs to the crockpot.
6
In another bowl, combine ketchup, tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar.
7
Pour sauce over meatballs, stirring gently to coat.
8
Cover crockpot and cook on HIGH for 3-4 hours or on LOW for 5-6 hours.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, lightly beaten, 1 (10 3/4 ounce) can condensed French onion soup, 2 cups herb seasoned stuffing mix, ½ teaspoon seasoning salt, and more.

Yes, Tangy Cocktail Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Cocktail Meatballs

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