Ingredients

The following ingredients have 54 Servings
  • 4 lb lean ground beef
  • 2 eggs
  • 1 cup seasoned dried breadcrumbs
  • 1/4 cup grated white onion (optional)
  • 2 Tbsp garlic puree (found in a tube in the fresh grocery section)
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp salt
  • 1/2 tsp pepper
  • 2 cups packed brown sugar
  • 6 Tbsp all-purpose flour or cornstarch
  • 3 cups water
  • 1/2 cup white vinegar
  • 1/2 cup ketchup
  • 6 Tbsp light soy sauce

Instruction

  • Preheat the oven to 375° F or set out a slow cooker.
  • To make the meatballs, place all the meatball ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until everything is well combined. Form 1 1/2-inch-wide meatballs and place them on rimmed baking sheets, half an inch apart, until the meat mixture has been used up.
  • Bake for 20 minutes. Transfer the meatballs to a 13-to15-inch roaster or a slow cooker, shaking off any grease first.
  • To make the sauce, combine all the sauce ingredients in a large saucepan. Bring to a boil over medium-high heat, whisking constantly to prevent lumps from forming. Once the sauce thickens enough to coat the back of a spoon, remove the pan from the heat.
  • Pour the sauce over the meatballs.
  • If using the oven, bake for 30 to 40 minutes, or until the meatball reach an inside temperature of  165°F.
  • If using a slow cooker, cook on low for 8 to 10 hours, until the meatballs reach a temperature of 165°F. Serve hot -a slow cooker will keep these warm throughout a party.
  • These can be stored, sauce and all, in the refrigerator in an airtight container for 2-3 days, or frozen in a freezer-safe container or bag for up to 3 months.