Ingredients
2 large eggs, lightly beaten1/4 cup panko bread crumbs2 garlic cloves, minced2 teaspoons salt-free garlic herb seasoning blend 1/2 teaspoon salt1/4 teaspoon pepper2 pounds ground beef1 can (15 ounces) tomato sauce1 cup chicken broth1 bottle (12 ounces) chili sauce1/2 cup packed brown sugar 1/2 cup cider or white vinegar1 green onion, thinly sliced
Preparation
Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until lightly browned, 15-20 minutes.
In large bowl, combine tomato sauce, broth, chili sauce, brown sugar and vinegar. Transfer meatballs to a 5-qt. slow cooker. Pour sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. To serve, sprinkle with green onion.
