Mmm, these meatballs are top-notch! Back Porch Meatballs are like a huge bowl of your favorite cocktail meatballs, with that deliciously sweet and savory sauce draping each one. Better yet though, these meatballs are filled with turkey, beef, and pork, ensuring they’re amazingly hearty, meaty, and bring the flavor! Browned in the oven and slow-cooked to absolute tenderness, Back Porch Meatballs will impress right from the start! Even though this recipe makes a lot of meatballs, don’t be surprised when they disappear in a hurry!

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For the meatballs:

  • 2 large eggs, lightly beaten
  • 2 cups seasoned breadcrumbs
  • 2 cups salsa
  • 1/2 cup onion, grated
  • 2/3 pound ground turkey
  • 2/3 pound ground pork
  • 2/3 pound ground beef

For the sauce:

  • 3 cups tomato sauce
  • 1 medium onion, grated
  • 1 cup beef stock
  • 1 cup mixed fruit jelly
  • 1 cup molasses
  • 1/2 cup brown sugar, packed
  • 1/2 cup canola oil
  • 1/2 cup red wine vinegar
  • 1/3 cup prepared mustard
  • 1/3 cup Worcestershire sauce
  • 1 teaspoon salt


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Grease the racks in two (10×15-inch) baking pans.

Step 3 –In a large bowl, combine the eggs, the breadcrumbs, the salsa, and 1/2 cup of the onion.

Step 4 –Add the turkey, the pork, and the beef and mix lightly, but thoroughly.

Step 5 –Divide the meat mixture into 1 1/2-inch balls.

Step 6 –Place the meatballs on the prepared racks in the baking pans.

Step 7 –Bake the meatballs until browned, about 18-22 minutes.

Step 8 –In a 6-quart slow cooker, combine the tomato sauce, the remaining grated onion, the beef stock, the jelly, the molasses, the brown sugar, the canola oil, the vinegar, the mustard, the Worcestershire sauce, and the salt.

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Step 9 –Add the meatballs and gently stir to coat.

Step 10 –Cover and cook on low until the meatballs are cooked through with the meat reaching an internal temperature of 160 degrees F, about 3-4 hours.

Step 11 –Serve.