Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Additional Time:
1 hr
Total Time:
2 hrs 30 mins
Servings:
12
Ingredients
Directions
Mix ground chuck, evaporated milk, bread crumbs, 1 tablespoon Worcestershire sauce, and soup mix together in a bowl until well combined. Cover and refrigerate for 1 hour.
Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
Form meat mixture into approximately 36 small meatballs. Place meatballs onto a baking sheet.
Broil meatballs in the preheated oven until just browned, 2 to 3 minutes. Turn meatballs over and broil until browned on the other side, about 2 minutes more. Remove from the oven and transfer meatballs to a slow cooker.
Combine ketchup, brown sugar, port wine, and remaining 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes.
Pour sauce over meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and sauce is thick, at least 1 hour or longer if desired. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Recipe Tip
If you want to make fresh bread crumbs, use one slice of bread.
Nutrition Facts (per serving)
| 506 | Calories |
| 33g | Fat |
| 29g | Carbs |
| 22g | Protein |
