Ingredients
12
12 servings
- •3 pounds ground beef chuck
- •1 (14 ounce) can evaporated milk
- •0.25 cup dry bread crumbs, or as needed
- •2 tablespoons Worcestershire sauce, divided
- •1 (1 ounce) package onion soup mix
- •2 cups ketchup
- •1 cup brown sugar
- •0.5 cup port wine
Instructions
- 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).
Nutritional Facts
Per 12 servings
- Calories: 506
- Carbohydrate: 29g
- Fat: 33g
- Fiber: 0g
- Protein: 22g
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