Slow Cooker Meatball Sliders
Description
I've always had a soft spot for a delicious meatball sandwich, especially one with a perfect balance of sweet and tangy flavors. That's the inspiration behind this recipe. I wanted to capture that sweet and savory essence in the crockpot, and cranberry sauce turned out to be the secret ingredient. It beautifully balances the acidity of the tomato sauce, while a dash of red pepper flakes adds a delightful kick, resulting in a flavorful and slightly spicy sensation.
Ingredients
- 14 ounces cranberry sauce, whole berry
- 1 1/2 cups tomato sauce
- 1/4 tablespoon red pepper flakes
- 1 teaspoon onion powder
- 1 tablespoon creole seasoning
- 2 pounds ground beef , or ground venison
- 3/4 cup bread crumbs
- 1 tablespoon Italian seasoning
- 1 large egg
- 1 package onion and mushroom soup mix, Dry Onion and Mushroom soup mix
- 16 Hawaiian slider bread rolls
- 1 cup arugula leaves
- 16 Provolone cheese, Slices
Instructions
- Mix the Tomato Sauce, Cranberry Sauce, Red Pepper Flakes, Onion Powder, and Creole Seasoning in the crockpot.
- Cook on low for 3 hours or high for 2 Hours.
- Mix the ground meat, bread crumbs, Italian Seasoning, egg, soup mix, and shape into 2” Meatballs. Layer on a baking sheet, cover, and refrigerate while the sauce cooks.
- When the sauce has finished its initial cooking stage, take the meatballs out and cook in a tbsp of cooking oil to brown. Then add to the crockpot in the sauce, make sure they’re all coated in the sauce.
- Cook for another 2 hours on Low, 1 hour on high.
- Serve on the slider rolls with provolone cheese and arugula.
- Plate, serve, and enjoy!
Equipment
- Crockpot
- Cooking Spray
Nutrition
Serving: 1ServingCalories: 461kcalCarbohydrates: 38gProtein: 38gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 120mgSodium: 1232mgPotassium: 714mgFiber: 3gSugar: 19gVitamin A: 993IUVitamin C: 5mgCalcium: 355mgIron: 5mg