Crock Pot/Slow Cooker meatballs with a choice of either of two sauces — Bourbon Sweet & Spicy Sauce (although apple juice can be substituted for the bourbon) or a traditional American Chinese take-out Sweet & Sour Sauce.
1/4 teaspoon salt
1/2 teaspoon black or white pepper
1/2 to 1 tsp rubbed sage, to taste
1 Tbsp onion powder
2 tsp garlic powder
1 pound choice of pork breakfast or Italian sausage
1 pound extra lean ground beef
1/8 cup Lee & Perrin’s Worcestershire sauce
1/4 to 1/2 cup chopped yellow or sweet onion
1/4 to 1 cup chopped sweet baby or regular bell peppers
Burbon Sweet & Spicy Sauce
Sweet & Sour Sauce
Bourbon Sweet and Spicy Sauce:
3/4 cup jalapeno jelly
3 Tbsp molasses or honey
1/3 cup Bourbon (may substitute apple juice)
1/3 cup spicy brown Dijon mustard
1-1/2 teaspoons Lee & Perrins Worcestershire sauce
Tobasco, Habanera, or Tiger sauce, to taste
Traditional American Chinese “Take Out” Sweet and Sour Sauce
1/2 cup ketchup
1 teaspoon low sodium soy sauce
3 Tbsp choice of: apple cider vinegar, white wine vinegar, or distilled white vinegar
1/2 cup brown sugar or to taste
1 cup unsweetened pineapple juice
3 tablespoons cornstarch
In a large bowl or food processor add sausage, ground beef, salt and pepper, and Worcestershire sauce; mix or process well.
Shape mixture into meatballs.
Brown/Sear meatballs in skillet with 1 to 2 tablespoons oil. Just browning on outside; they will finish cooking in the crock pot.
Remove with tongs or slotted spoon and place on a paper towel lined platter — or on a rack positioned over a sheet pan — to drain.
Place chopped onions on the bottom of the slow cooker.
Add chopped or sliced sweet baby or regular bell peppers.
Add the meatballs.
In a small bowl, whisk together sauce ingredients. Pour over meatballs.
Cover and cook on low for 3 to 4 hours or on high for 2 hours.
Serve immediately or cover and set to warm for up to 2 hours.