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Barbecue Meatballs Appetizer #2

2 Pounds lean ground beef
1-1/3 Cups ketchup, divided
3 Tablespoons seasoned dry bread crumbs
1 egg, slightly beaten
2 Tablespoons dried onion flakes
3/4 Teaspoon garlic salt
1/2 Teaspoon freshly-ground black pepper
1 Cup brown sugar - (packed)
1 Can tomato paste - (6 oz)
1/4 Cup reduced-sodium soy sauce
1/4 Cup cider vinegar
1-1/2 Teaspoons hot pepper sauce

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-inch 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. This recipe yields about 4 dozen meatballs.

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