Description
A fun and delicious slow cooker recipe with meatballs, andouille sausage, corn, beans and melty cheddar on top.
Ingredients
Scale
- 1 (15 oz) can pork and beans
- 1 (8 oz) can tomato sauce
- 1 Tbsp spicy brown mustard
- 1 cup frozen sweet corn
- 2 Tbsp cornmeal
- 1 (12 oz) package andouille sausage, sliced into quarter inch rounds
- 1 lb lean ground beef (I used 93/7)
- 1 Tbsp dry minced onion
- 1/2 cup panko bread crumbs
- 1 egg
- 1 Tbsp dried parsley
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
- 2 Tbsp BBQ sauce
- 1/2 cup shredded cheddar cheese
Instructions
- In a slow cooker (size 3 to 6 quarts) stir together the pork and beans, tomato sauce, mustard, corn cornmeal and sausage.
- In a mixing bowl add the beef, onion, panko, egg, parsley, salt, pepper, Worcestershire sauce and BBQ sauce. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat. Form into meatballs (I made 9 ping pong ball size meatballs). Place the meatballs on top of mixture in the slow cooker.
- Cover slow cooker and cook on low for 3-4 hours, or until meatballs reach 160 degrees F in the middle.
- Remove the lid and sprinkle the cheese on top of the meatballs. Replace the lid and let the cheese melt for a couple of minutes.
- Serve and enjoy!
Notes
To cook this recipe in an Instant Pot: Add ingredients into pot as stated and then use the SLOW COOK button on “more” for 3-4 hours to cook the meal.
- Category: Beef
- Method: Slow cooker