Slow Cooker Cocktail Meatballs
Prep time
Total time
Recipe type: Appetizer
Serves: 45-50
  • 1 pound ground beef
  • 1 pound ground pork
  • ¾ cup bread crumbs (I used french)
  • ½ cup very finely minced onion
  • ⅓ cup milk
  • 2 eggs, lightly beaten
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 1 (10 ounce) jar grape jelly
  • 1 (12 ounce) jar chili sauce
  1. Preheat oven to 375 degrees. Line a large baking sheet with foil. set aside.
  2. In a large mixing bowl combine the combine the onion, egg, milk, Worcestershire, red pepper, salt, and pepper. Add the beef, pork and bread crumbs. You can mix with a wooden spoon, using your hands is the easiest.
  3. Shape the mixture into 1 inch balls, I used a tablespoon to measure mine and did about a heaping of the mixture. Roll, and place on the foiled sheet.
  4. Place in preheated oven and bake for 15-20 minutes or until cooked through or they reach 170 degrees, when tested with a meat thermometer.
  5. In a crock pot add, Worcestershire sauce, grape jelly, and chili sauce stir until well combined. Next, add in the meatballs and gently stir until all of the meatballs have been coated with the sauce. Cover, and cook on low for 3-4 hours or high for 1-2 hours.
You can freeze the meatballs after cooling, or refrigerate until you are ready to use them.

This recipe easily doubles or triples.
Recipe by Two Sisters Kitchens at