Grape Jelly Meatballs

New Year’s Eve, at last!

And, while this year, we will gather remotely, we still want to have a tasty munchie or twelve while we shove 2020 to the curb.

How about some meatballs?

This classic recipe shouldn’t work, but it, in truth, it is stoopidly good, and, if you use frozen meatballs, also stoopidly simple to toss together.

•2 (10 oz) jars grape jelly
•1/2 pint Barbecue Sauce
•12 oz chili sauce
•1 tbsp Sherry Peppers Sauce*
•1 (22 oz) bag frozen meatballs

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

A note on frozen meatballs: I have found that, by far, the best store bought meatballs are from Whole Foods. For this batch, I used their Angus beef meatballs.

Stir the grape jelly together with the chili sauce, barbecue sauce (store bought is fine), and Sherry Peppers Sauce in a slow cooker, then add the frozen meatballs.

Stir to coat, then cover and cook on low for four hours.

Pretty hard to beat as an appetizer, but, should you have any leftovers, try serving them as a main course with rice.

Also mighty tasty.

Happy New Year!


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