Growing up, my mom always made a batch of frozen meatballs in the crock pot for potluck-esque parties. These meatballs were sweet and savory, good on their own, or stuffed in a Hawaiian roll. They were always a hit, and gone within the hour.
My mom’s co-worker, Carol, gave her this recipe years ago. Carol is probably one of my mom’s first Florida friends, and they still work together. I used to babysit her kids when I was in middle school (and now her son is married, with a newborn. I feel old, you guys). When I was twenty-one, and had my first office job, I asked mom for Carol’s meatball recipe, so I could bring them in for a Friday potluck. Mom wrote the recipe, and by the end of the day, half of the office requested this meatball recipe to make at home!
This recipe is at least fifteen years old, and for some reason, we’ve had to ask poor Carol to give us the recipe at least a dozen times (my sister has also made these meatballs countless times). We’ve asked so much, that my mom won’t even ask Carol anymore for the recipe. Because at this point, we should probably know it by heart.
…and then last week, I was messaging a friend online, and I FOUND THE RECIPE! I had apparently sent this friend the famous meatball recipe in 2012. It was a sign. It was time. To record this recipe online, so we never have to bug Carol (or my fiesty momma) again! I made them over the weekend for a friend’s birthday party, and they just couldn’t be easier.
These balls are perfect for your holiday office potluck, football parties, and really anything else where you need a quick, and tasty bite for a shindig.
In everyday life, I’d make my own meatballs. But this isn’t a supper kind of meal. It’s for the masses, and it’s meant to be easy. It calls for real sugar. I’ve tried to swap for raw honey instead. I’ve tried balsamic vinegar. I’ve tried sugar substitutes like Splenda…it never ever tastes the same as the original recipe. Why mess with a good thing, right? Carol knows what’s up.
- 1 32-ounce bag of frozen meatballs
- 1 28-ounce can of tomato sauce
- 1 14.5-ounce can of tomato sauce
- 1 tbsp apple cider vinegar
- ¼ tbsp brown sugar
- 2 tbsp white sugar
- 2 tsp honey mustard
- To a slow-cooker, add bag of frozen meatballs.
- Add remaining ingredients to a medium saucepan, and bring to a boil. Whisk together and pour over meatballs in slow-cooker.
- Cook on LOW for 5-6 hours, or HIGH 2-3 hours.