2 lbs. lean ground beef
1 1/3 C ketchup, divided
3 T seasoned dry bread crumbs
1 egg, slightly beaten
2 T dried onion flakes
3/4 t garlic salt
1/2 t black pepper
1 C packed brown sugar
1 can (6 oz) tomato paste
1/4 C reduced-sodium soy sauce
1/4 C cider vinegar
1 1/2 t hot pepper sauce
Preparing Fresh Meatballs - NOTE: You can skip this step if using frozen meatballs.
Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10" jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned.
Transfer meatballs to slow cooker. Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs. Cover and cook on LOW 4 hours.
Serve with cocktail picks. Makes about 4 dozen meatballs.