Slow Cooker Meatball Sliders
I’ve always enjoyed a good meatball sandwich. I especially like the type that has a sweet and tangy taste. That’s where this recipe came from. I hunted out how to make this sweet/savory taste work well in the crockpot, and that’s where the cranberry sauce comes in. It managed to cut through the acidity of the tomato sauce perfectly! Add the zip of the red pepper flakes, and it gives this delightful and spicy taste.
Ingredients
- 1 Can Cranberry Sauce whole berry
- 1-1/2 Cups Tomato Sauce
- 1/4 Tsp. Red Pepper Flakes
- 1 Tsp. Onion Powder
- 1 Tsp. Creole Seasoning
- 2 lb Ground Meat Beef or Venison
- 3/4 Cup Bread Crumbs
- 1 Tbsp. Italian Seasoning
- 1 Large Egg
- 1 Package Dry Onion and Mushroom soup mix
- Hawaiian Slider Bread Rolls
- Arugula Leaves
- 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!