Italian Mini Meatballs
|1 Egg; Slightly beaten|
|1/3 cupDry bread crumbs|
|1 packageItalian dry salad dressing mix|
|1/2 teaspoonRed pepper flakes|
|1 poundground beef|
|8 ouncesbulk Italian sausage|
|1/4 cupcanned crushed pineapple|
|1/4 cupdiced green chile|
|1/4 cupMozzarella grated|
|1/2 cupItalian dressing|
|1/2 cupplum preserves|
|1/2 cupchili sauce|
Italian Mini Meatballs Preparation
1. Preheat oven to 350 degrees For meatballs, in a large bowl combine egg, bread crumbs, dry salad dressing mix, crushed red pepper, and garlic. Add ground beef, Italian sausage, pineapple, green chile, and mozzarella cheese; mix well. Shape into 48 meatballs.
2. In a 15x10x1-inch baking pan, arrange meatballs in a single layer. Bake, uncovered, for 20 minutes. Drain well. Transfer meatballs to slow cooker.
3. For sauce, in a medium bowl combine salad dressing, preserves, and chili sauce. Pour over meatballs in cooker. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
4. Stir gently before serving. Serve meatballs with wooden toothpicks.
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