A tangy, creamy meatball appetizer perfect for any party. A bit of prep work to start, including forming beef meatballs and sweating some onions and garlic, and then you let the slow cooker do the remainder of the heavy lifting to make these crowd-pleasing bites. Paired with some crusty bread and you won’t be able to eat just one.
In a large mixing bowl, add the ground beef, eggs, breadcrumbs, sea salt, and black pepper. Use your hands to mix the ingredients together until evenly combined.
Divide the meat mixture into 32 meatballs, about 1 heaping tablespoon each, and place on a tray until you’re ready to brown them on the stove.
Heat 1 tablespoon of olive oil over medium-high heat in a large frying pan. Brown the meatballs on all sides, about 2-3 minutes per side until they easily release from the pan, working in batches to not overcrowd the pan. Don’t worry if the meatballs are cooked through, they’ll finish cooking in a later step. Set aside.
Reduce the heat in the pan to low and add 1 tablespoon of olive oil. Add the onions and a teaspoon of water and let the onions sweat and caramelize until they become really soft, about 12-15 minutes, stirring occasionally, using a flat bottomed wooden spoon to scrape up stuck on pieces from the meatballs as the juices from the onion release.
Add the minced garlic to the onions, and let cook until they become very fragrant. About 1 minute.
Add the onions, garlic, and browned meatballs to the bowl of a slow cooker. Add the vidalia onion salad dressing and gently stir to combine.
Cook on high for 1-3 hours, or low for 3-4 hours. In the last 30 minutes before serving, stir in the sour cream and turn the heat to low, if it isn’t already.
Serve the meatballs party-style directly from the crockpot or transfer to a plate that will keep the meatballs and sauce warm. Include crostini or crusty bread on the side to soak up any extra sauce. Enjoy!