Crock-Pot, Barbecue Mini Meatballs

Ingredients

1 pound package extra lean ground beef or turkey, see shopping tips
¼ cup Panko bread crumbs
1 large egg or 2 egg whites
½ cup onions, finely minced
2 tablespoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
Freshly ground black pepper, to taste
1½ cups onions, diced
1 (18 ounce) bottle barbecue sauce, I used Sweet Baby Rays, or use your favorite
¼ teaspoon red pepper flakes (add ⅛ teaspoon more if you like a bit of kick)

Directions

1. In a large bowl, combine ground beef, bread crumbs, egg, onions, Worcestershire sauce, garlic powder, salt and pepper. Using clean hands, mix all the ingredients and form 24 small meatballs, about ⅛ cup each (2 tablespoons)
2. To cook 1½ cups onions for sauce: cook in microwave for 2-3 minutes to soften.
3. Pour barbecue sauce into crock-pot. Add softened onions and mix well. Drop meatballs into sauce. Mix around to cover completely with sauce. Set crock-pot to low, 6 hours or on high heat 3 hours.
Makes 24 meatballs

Nutrition Facts