Meatballs Creole Meatballs Paradise

These meatballs are great for a crowd.They can be kept warm in a crock pot for hours.

• Ready In: 2 hrs 30 mins
• Yields: 30 meatballs

Ingredients

• Sauce

• 3  tablespoons butter
• 2  tablespoons flour
• 1⁄2 cup red wine
• 2  cups  chicken stock
• 1⁄2 cup  jelly
• 1  tablespoon  hot sauce
• 1⁄4 cup creole mustard

• For The Meatballs

• 1  cup onion, chopped fine
• 2  hot pepper, chopped fine
• 1⁄2 cup scallion top, chopped fine
• 4  garlic cloves, minced
• 1⁄2 cup parsley
• 1  bay leaf, crushed
• 1  teaspoon cayenne pepper
• 1  tablespoon salt, divided
• 1  lb ground pork
• 1  lb ground beef
• 3  eggs, beaten
• 3  tablespoons milk
• 1  cup panko breadcrumbs
• 1  teaspoon red pepper flakes, crushed

Directions

1. Ina large saucepan melt the butter,add the flour for 2 minutes to start the roux. slowly add the red wine and chicken stock stirring constantly.When mixture is smooth add the jelly, hot sauce and creole mustard.Put in slow cooker set on high.
2. In a large sauce pan saute onions,peppers, and scallion tops for 6 minutes or until onions are translucent. Add garlic,parsley,thyme,bay leaf,cayenne pepper and salt cook for 2 more minutes.Turn off the heat and let cool for 10 minutes.In a large bowl combine the ground beef and pork then add the cooled vegetables,beaten eggs and milk.combine everything and mix well.Add the bread crumbs and crushed red pepper flakes blend into meat mixture.Make into balls, size is your choice, add a little oil to a large sauce pan or skillet. Do not let meatballs touch other, brown on all sides. Remove and set on a paper towel to drain.Add the meatballs to the sauce in the crock pot for 2 hours on high or if your crock pot is too hot cook on low.Serve from cooker.