Apricot BBQ Meatballs

I have this recipe filed under “Korean Barbecue Meatballs,” but really it is at best, I think, only kinda Korean-adjacent; and so I am opting for the more appropriate “Apricot BBQ” label.

Still wicked tasty, though.

I used a bag of frozen home-style meatballs, and served them with mashed potatoes and some veggies as a main course, but they would work a treat as an appetizer as well, which I am thinking of for Easter.

•13 oz jar apricot preserves
•1/2 cup barbecue sauce
•1/4 cup orange juice
•1/4 cup Zesty Catalina salad dressing
•2 shallots, minced
•2 tbsp lower sodium Tamari
•1 tbsp chili crisp
•1 tbsp sweet chili sauce
•1 tbsp Sherry Peppers Sauce*
•1 tbsp grated fresh ginger

•1 bag frozen home style 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.

Combine the sauce ingredients together in a small saucepan over low heat and cook until the preserves are melted and the sauce is thickened a bit.

Pour the sauce over the meatballs in a slow cooker and cook on high for four hours.

Note: this a last minute meal choice, and I did not have the four hours to slow cook, so I set my cooker on ‘Simmer” and cooked the meatballs in the sauce for 30 minutes or so before resetting to “Slow Cooker” for another hour or so. This allowed me to thicken the sauce further into a glaze.

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