Throw frozen beef cocktail meatballs into your slow cooker with just 4 easy pantry items, and watch your family beg for more at dinner tonight!
This super simple 5-ingredient slow cooker dish uses frozen beef cocktail meatballs for cozy, tasty food with almost no work. Grab a bag from the freezer, mix in four basic kitchen staples, and let the cooker handle it all. These ready-to-go meatballs give you yummy, slow-cooked taste fast. The sauce uses beef broth, tomato paste, soy sauce, and a bit of brown sugar for a shiny, sweet-and-savory coating that sticks to every bite. It’s a quick family meal that feels fancy, but you just dump it in and go.
Catch every drop of that yummy sauce by serving over soft white or brown rice, buttery egg noodles, or smooth mashed potatoes. Add a fresh green side like steamed beans, baked broccoli, or a zingy salad to make it perfect. For game night fun, keep them warm in the cooker with toothpicks and bread rolls so kids can make little sandwiches.
Tender, saucy beef meatballs simmered slow in a sweet-savory glaze made from everyday pantry finds. Freezer-ready and fuss-free, this crowd-pleaser serves six with zero chopping—pure weeknight magic in every glossy bite!
Beef Cocktail Meatballs Slow Cooker 5-Ingredient
Servings: 6
Beef Cocktail Meatballs Slow Cooker 5-Ingredient
Ingredients
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2 pounds frozen fully cooked beef cocktail meatballs
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1 1/2 cups low-sodium beef broth
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1/3 cup tomato paste
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3 tablespoons soy sauce
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3 tablespoons packed brown sugar (light or dark)
Beef Cocktail Meatballs: Directions
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Put the frozen meatballs in a single layer at the bottom of a 4- to 6-quart slow cooker. Stack them a little in the middle, but don’t pack tight so sauce flows around them. It looks like a fun pile of icy little balls.
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In a bowl or big measuring cup, mix beef broth, tomato paste, soy sauce, and brown sugar. Whisk until smooth and no lumps. Taste it—should be tasty and a bit sweet. Too salty? Add 2-3 tablespoons water.
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Pour sauce over the meatballs. Use a spoon to get every drop. Stir the top ones gently to coat. They don’t need to swim in sauce—they’ll get juicy as they cook.
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Put on the lid. Cook on LOW 4-5 hours or HIGH 2-3 hours, until hot inside and soft.
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Stir gently to cover all meatballs. Want thicker sauce? Take off lid, cook on HIGH 15-20 more minutes, stirring now and then until it sticks better.
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Set to WARM. Stir before serving over rice, noodles, or potatoes. Or leave in cooker for easy family scoops.