Saturday, November 25, 2017

Crock Pot Meatballs with Sriracha and Honey

I made these for the Monday night Packers game a few weeks ago. They turned out great. I cooked them for 4 hours on low and then turned them on to warm.
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Crock Pot Meatballs with Sriracha and Honey
adapted from  The Slow Roasted Italian

2/3 cup sriracha hot chili sauce
1 cup honey
2 limes, squeezed
2 pounds lean ground beef
3/4 cup bread crumbs
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 large eggs

Combine sriracha, honey and lime juice in a bowl.   Taste and add additional honey or sriracha as necessary to suit your heat preference.

In a large bowl add remaining ingredients, except eggs. Stir sriracha sauce in slow cooker until combined.  Add 1/4 cup of sauce into meatball mixture, fold mixture together 2 times, then add eggs.

Mix well, roll into balls and place them into the slow cooker. Once about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker.  Top with remaining sauce

Put crockpot on low, cover and cook for 4-8 hours. Serve and enjoy.


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