Slow Cooker Bloody Mary Meatballs
Slow Cooker Bloody Mary Meatballs. Perfect for your next party.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Servings: 10 (approx. 6 meatballs per serving)
- 1½ cups spicy tomato juice
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 tsp kosher salt
- ½ tsp crushed black pepper
- 1 tsp celery seed
- 1 tsp prepared horseradish optional
- 32 oz frozen meatballs 64 count
Slow Cooker Instructions
Add all ingredients, except frozen meatballs, to the slow cooker. Mix until combined.
Add the frozen meatballs to the slow cooker. Stir to coat with the sauce.
Cover slow cooker with lid, set to high, and cook for 3 hours.
Remove lid and stir. If sauce is not thick enough, continue to cook on high 30 - 60 minutes with the lid off.
You can keep the meatballs in the slow cooker on the Warm setting until ready to serve.
Instant Pot Instructions
**Use 1 1/4 cups tomato juice. Add all ingredients, except frozen meatballs, to the Instant Pot. Mix until combined.
Add the frozen meatballs to the Instant Pot. Stir to coat with the sauce.
Lock on the lid for the Instant Pot, turn the vent to the Sealing position (see your Instant Pot's instruction manual if necessary), then select Pressure Cook on High for 5 minutes.
Note: it can take up to 10 minutes for the Instant Pot to come to pressure. Once it does, you will see the timer on the front start to count down from 5 minutes.
Instant Pot will beep when the 5 minutes cookint time is up. Hit the Quick Release (again, see instruction manual). When the pin on the Instant Pot lid drops, the pressure has been released and it is safe to remove the lid.
If sauce is too thin, you can Saute in the Instant Pot. You can also select the Keep Warm option until ready to serve.
Serving: 6meatballs | Calories: 251kcal | Carbohydrates: 3g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 344mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg