Sweet And Sour Cocktail Meatballs

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 12
• 4 slices bread, torn into quarters
• 1 cup whole milk
• 2 lbs lean ground beef (85%)
• 1/4 cup minced fresh parsley
• 2 large egg yolks
• 4 garlic cloves, minced
• salt
• pepper
• 1 onion, minced
• 1 tablespoon vegetable oil
• 1/8 teaspoon red pepper flakes
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) jar apricot jam (or preserves)
• 1 cup low sodium chicken broth
• 2 tablespoons worcestershire sauce
• 1 tablespoon dijon mustard
• 3 scallions, sliced thin

Recipe

• 1 adjust oven rack to middle position and heat oven to 475 degrees.
• 2 place wire rack in foil-lined rimmed baking sheet.
• 3 mash bread and milk into paste in large bowl using fork.
• 4 mix in ground beef, parsley, egg yolks, 2 garlic cloves, 1 tsp salt, and ½ tsp pepper using hands.
• 5 pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.
• 6 bake until lightly browned, about 15 minutes.
• 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 stir tomato sauce, apricot jam, broth, worcestershire, and mustard in slow cooker.
• 9 transfer meatballs to slow cooker, discarding rendered fat.
• 10 cover and cook until meatballs are tender, 4-6 hours on low.
• 11 let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
• 12 gently stir in scallions, season with salt and pepper to taste, and serve.