Slow Cooker Meatloaf Meatballs

• Meat

  • 3 lbs 85% lean ground beef, lean

• Produce

  • 1 Onion

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 (28 ounce can Tomato puree

• Condiments

  • 2 cups Ketchup
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/2 cup Brown sugar, packed light
  • 1 Salt and freshly ground black pepper

• Bread & Baked Goods

  • 1 cup Breadcrumbs

• Liquids

  • 2 cups Water

Found on culinaryhill.com

Description

Ingredients

• 2 cups water, divided
• 3 eggs
• Salt and freshly ground black pepper
• 3 pounds 85% lean ground beef
• 1 cup breadcrumbs
• 1 (28 ounce) can tomato puree (see notes)
• 2 cups ketchup
• 1/2 cup packed light brown sugar
• 1 onion, finely chopped
• 2 tablespoons fresh lime juice

Directions

• Preheat oven to 475 degrees. Set two wire racks on two rimmed baking sheets lined with foil. In a large bowl, whisk together 1 cup water, 3 eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Add beef and breadcrumbs and mix well (preferably with your hands). With wet hands, from the mixture into 1 1/4-inch meatballs (you will have about 65 to 75 meatballs). Arrange the meatballs on the wire racks and bake until browned, about 20 minutes. Meanwhile, to a slow cooker add tomato puree, ketchup, remaining 1 cup water, brown sugar, onion, and lime juice. Stir to combine. Transfer baked meatballs to the slow cooker. Cover and cook until sauce is hot, 3 to 4 hours on HIGH or 6 to 8 hours on LOW. Season to taste with salt and pepper before serving.