Southern Barbecued Meatballs

In ‘ The Southern Slow Cooker Bible’ by Tammy Algood

• Ready In: 53 mins
• Serves: 6

Ingredients

• 2  lbs ground beef
• 1  egg
• 1⁄2 cup  shredded monterey jack cheese
• 1⁄3 cup  finely chopped onion
• 1⁄4 cup  seasoned dry bread crumb
• 2  cups ketchup
• 2  tablespoons Dijon mustard
• 1  tablespoon  firmly packed brown sugar
• 1  tablespoon cider vinegar
• 1  tablespoon lemon juice
• 1  tablespoon Worcestershire sauce
• 1⁄8 teaspoon cayenne pepper

Directions

1. Place beef, egg, cheese, onions, and bread crumbs in a large bowl.
2. Mix with your hands until well blended.
3. Using a 1 ½ inch melon baller, scoop the meat mixture into balls and place into a lightly greased small slow cooker.
4. In a medium bowl whisk together the ketchup, mustard, brown sugar, vinegar, lemon juice, Worcestershire, and cayenne.
5. Pour over the meatballs.
6. Cover and cook on low for 7-8 hours.
7. Serve warm.