The Best Appetizer Meatballs -

The Best Appetizer Meatballs

Delicious little meatballs that everyone will love.

Course: Appetizer, Brunch, Main Course

Cuisine: American

Keyword: appetizer meatballs, banquets, dairy-free, feed a crowd, gluten-free, holidays, lean ground beef, Low FODMAP, meatballs

Servings: Servings

Calories: 185kcal

Author: Mary Krick

3 & 3/4 lbs lean ground beef
1 & 1/2 cups old fashioned oats ~ gluten-free if needed
1 & 1/4 tsp garlic salt ~ garlic replacement for Low FODMAP
1/4 tsp pepper
3/4 cup onion ~ finely chopped. Tops of green onions for Low FODMAP
2 eggs ~ any type. I used duck eggs
1/4 cup milk ~ or a non-dairy product ~ I used soy milk
2 14.5 oz cans cream of tomato soup ~ not condensed. I used Amy's Organic Cream of Tomato Soup. Use non-dairy if needed.
1 6 oz tomato paste
2 Tbsp apple cider vinegar
1/4 cup brown sugar
2 Tbsp Worcestershire sauce

Preheat oven to 350. Prepare a large baking sheet with a non-stick spray.
In a large mixing bowl, combine ground beef, oats, garlic salt, pepper, onions, eggs, and milk or non-dairy substitute. Mix well. I find using my hands works best.
Shape mixture into 80 balls about the size of a walnut or a ping-pong ball.
Bake for 15-20 minutes for small meatballs, 30 minutes for large-sized meatballs.
In a crockpot or large kettle, add the tomato soup, tomato paste, vinegar, brown sugar, and Worcestershire sauce. Mix well.
If using a kettle, let meatballs simmer in the sauce for about 20 minutes.
If you are using a crockpot, leave the temperature setting on low as long as needed until ready to serve. If I'm home, I will start the crockpot on high, then switch to low after the sauce has heated up. Then I leave the crockpot on low until ready to serve
This works great if you plan on serving them within a couple of hours.