Slow Cooker Porcupine Meatballs in a Tangy Sauce

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 1/4 tsp Garlic powder
  • 1 cup Onions

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Baby ray's barbecue sauce, Sweet
  • 1/3 cup Barbecue sauce
  • 2 cups Ketchup

• Pasta & Grains

  • 1 cup Minute brand rice

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Snacks

  • 1 cup Crackers

• Dairy

  • 1/4 cup Milk

• Other

  • 4-quart or larger

Found on themagicalslowcooker.com

Description

Ingredients

• 1.5 lbs ground beef (I use 10% fat beef)
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. garlic powder
• 2 eggs
• 1 cup diced onions
• ⅓ cup barbecue sauce
• ¼ cup milk
• 1 cup crushed crackers (I use Ritz)
• 1 cup Minute Brand rice (dont use standard rice)
• 2 cups ketchup (I use Hunts)
• ½ cup Sweet Baby Rays Barbecue Sauce
• ½ cup brown sugar
• 1 Tbsp. apple cider vinegar
• 4-quart or larger

Directions

• In a large bowl add the meatball ingredients, except the rice. With clean hands mix these ingredients together, add rice and mix in evenly. Form the balls, I made them about the size of 2 tablespoons, I made a total of 20 meatballs.
• Mix the sauce ingredients in a small bowl until combined.
• Spray the slow cooker with non-stick spray. Add a layer of meatballs and drizzle over some sauce. Do this a few times, until all the meatballs and sauce are gone.
• Cover and cook on LOW for 5 hours without opening the lid during the cooking time.