Sweet and Sour Meatballs

These are so tasty cooked slowly in a slow cooker.   Everyone enjoys them and this is a Weight Watcher’s recipe.

Sweet and Sour Meatballs

  • 1-1/2 lbs. ground sirloin (90% lean, 10% fat)
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup egg substitute
  • fresh parsley, chopped or dried to taste
  • 2 tbsp. onion, minced; I often add a little more as some of the onion falls off into the sauce
  • 1/3 cup ketchup (reduced sugar)
  • 2 tbsp. brown sugar
  • 1 tbsp. fresh lemon juice
  • 1 (16 oz.) can jellied cranberry sauce
  • 1 (12 oz.) bottle chili sauce

Combine first 5 ingredients in a large bowl; stir just until blended.  Shape mixture into 30 (1-1/2-inch) meatballs using a stainless scoop making the meatballs the same size.  Place in 4 quart slow cooker.

I have also cooked then on a rack over a sheet pan at 425°F for 10 minutes, then turned and cooked 5 minutes more. This helps to keep them together before adding to the slow cooker and then I reduced the cooking time. You can also render some of the fat by cooking them in the microwave

Combine the rest of the ingredients in a saucepan and cook until cranberry sauce has melted.  Pour over the meatballs, stirring gently.  Cover with the lid; cook on high heat setting for 1 hour.  Reduce heat setting to low and cook for another 6 hours.

Recipe can be doubled but use a 6 quart slow cooker.  Also cook on high for 3 hours, then on low for 6 hours.

Points 7 (3 meatballs and 2 tbsp. sauce)

Recipe by cookingwithauntjuju.com

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