Cocktail Meatballs

Preparing cocktail food can be time consuming and tedious. This type of food has never been something that I associated with slow cooking. I was intrigued when I saw this recipe for cocktail meatballs and had to try it. This is a recipe that you could cook in advance and keep in the freezer. They could also be served with pasta or vegetables as a main meal. The quantities here make 24.

Meatballs
600g good quality mince
1 onion, grated
1 egg, lighty whisked
1 slice of bread, crumbed
3 teaspoons soy sauce
3 teasppons Worcestershire sauce
2 teaspoons chutney, any sort
1/2 teaspoon salt

Sauce
1/2 cup tomato sauce (ketchup)
juice from 1/2 orange
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1/4 cup brown sugar

Mix together the mince, onion, egg, bradcrumbs, sauces, chutney and salt. Roll the mixture into walnut size balls and place in the slow cooker.

To make the sauce, mix together the tomato sauce, orang juice, salt, vinegar, soy sauce and sugar. Spoon the sauce over the meatballs and place the lid on the cooker. Cook for 3 1/2 hours on high or 6-7 hours on low.

Ensure that you remove the meatballs from the slow cooker with a slotted spoon to prevent them from breaking.

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