JELLY AND MUSTARD MEATBALLS RECIPES

SLOW-COOKER GRAPE JELLY MEATBALLS RECIPE | SOUTHERN LI…

Slow-Cooker Grape Jelly Meatballs Recipe | Southern Li… image

If you grew up with bouffants, princess phones, and kitchens in avocado green, you probably remember when saucy meatballs first became the rage at church fellowships and neighborhood parties in the 'burbs. The secret ingredient was (drumroll, please)… grape jelly! It's still the secret ingredient, bringing a sweetness to the heat and spice of companion ingredients like chili sauce and barbecue sauce. And we still love those sweet-tangy-saucy little bites. They're always crowd pleasers in the South, and they're strictly a dump-and-stir proposition. Whisk together the sauce and give your slow cooker a spritz of cooking spray. In go the meatballs, in goes the sauce. Toss. Cook. Done. Sprinkle chives on top before serving. Actually, you don't even have to serve them. Just place a container of toothpicks next to your slow cooker, and guests can serve themselves. There's no easier dish this side of a pineapple sandwich. Try them and find out why this groovy appetizer from back in the day is still a hit.

Provided by Southern Living

Total Time 2 hours 5 minutes

Yield Serves 10 (serving size: 3 to 4 meatballs)

Number Of Ingredients 10

Ingredients

1 1/2 cups grape jelly (such as Smucker's)
1 cup chili sauce (such as Heinz)
1/2 cup barbecue sauce
1 teaspoon Dijon mustard
1 teaspoon Sriracha chile sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cooking spray
2 pounds frozen meatballs
2 tablespoons finely chopped chives

Steps:

Whisk together grape jelly, chili sauce, barbecue sauce, mustard, Sriracha, salt, and pepper in a medium bowl. Lightly coat slow cooker with cooking spray. Place frozen meatballs in slow cooker. Pour jelly sauce over meatballs, and toss to coat. Cover and cook on HIGH until sauce is thickened, 2 to 2 1/2 hours, stirring halfway through. Top with chives, and serve immediately.

GRAPE JELLY SLOW-COOKER MEATBALLS RECIPE | FOOD NETW…

Grape Jelly Slow-Cooker Meatballs Recipe | Food Netw… image

Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.

Provided by Food Network Kitchen

Total Time 3 hours 5 minutes

Cook Time 5 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

2 cups chili sauce, such as Heinz
1 cup grape jelly
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon hot sauce, such as Tabasco
One 32-ounce bag frozen cocktail-size beef meatballs

Steps:

Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.

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