Ingredients

Meatballs

• 2 pounds ground beef (80/20)
• 1 cup Panko or dried bread crumbs
• 1-1/2 teaspoon Historic Lynchburg Seasoned Salt (Or if allergic to MSG substitute 1 teaspoon garlic powder and 1/2 teaspoon salt)
• 2 packages onion soup mix
• 1 Tablespoon Historic Lynchburg WorcesterFire Steak Sauce
• 1/2 teaspoon black pepper
• 2 eggs

Sauce

• 1 medium onion, finely chopped
• 1 bottle Historic Lynchburg Swineapple Rib Glaze & Dippin’ Sauce
• 2 cloves garlic, minced
• 3 Tablespoons Historic Lynchburg WorcesterFire Steak Sauce
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 1/2 cup sweet pickle relish
• 1/2 cup beef broth
• 1 teaspoons salt
• 2 teaspoons dry mustard
• 1 Tablespoon Jack Daniels Black Label Whiskey (Optional but really good)

Combine first 8 ingredients and mix well. Shape into small meatballs and
brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

Add meatballs to Crock Pot and pour Sauce over them and cook, covered, on low for 5 to 6 hours (high for
2 to 3). Serve from the Crock Pot.

Makes about 60 meatballs.

Also makes a great appetizer served with tooth picks