[Company]
Makes 12 servings
DIRECTIONS
For the sauce, in a small bowl stir together the first four ingredients (through hot pepper sauce). Set aside. In a large bowl combine the next six ingredients (through pepper). Add sausage and ground beef; mix well. Shape mixture into thirty-six 1-inch meatballs. Prepare as directed for desired cooker, below.
Fast 6-minute cook time
Heat a 4- to 6-qt. electric slow cooker* using the saute setting. For a stove-top cooker,* heat over medium heat. Coat bottom of the pot with cooking spray or 1 Tbsp. of the oil. Cook meatballs in cooker, half at a time, until browned, turning to brown evenly. Drain off fat.
Return meatballs to cooker. Pour sauce over meatballs; stir to coat. Lock lid in place. Set an electric pressure cooker on high pressure to cook 2 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 2 minutes. Remove from heat. For both models, release pressure quickly. Carefully open lid. If desired, sprinkle with crushed red pepper.
Slow 3-hour low or 1½-hour high cook time
Coat a large nonstick skillet* with cooking spray; heat over medium heat. Cook meatballs, half at a time, until browned, turning to brown evenly. Drain off fat.
Place meatballs in a 1½- or 2-qt. slow cooker. Pour sauce over meatballs. Cover and cook on low 3 to 4 hours or on high 1½ to 2 hours. If no heat setting is available, cook 3 to 4 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting up to 2 hours. If desired, sprinkle with crushed red pepper.
Preheat oven to 375°F. Lightly coat a 15×10-inch baking pan with cooking spray. Place meatballs in prepared pan. Bake 12 to 15 minutes or until meatballs are browned. Drain off fat. Continue as directed.
Per 3 meatballs 178 cal., 9 g fat (3 g sat. fat), 42 mg chol., 246 mg sodium, 17 g carb., 0 g fiber, 11 g sugars, 7 g pro.