Recipe Background
You'll want to go everywhere with these Take-Along Meatballs... whether that's practical or not! They're just so tasty! The little spheres of succulent, savory meaty goodness are tasty on their own, but it's the sauce that really sells this appetizer! Tangy, sweet, spicy, smoky, with notes of fruit and mustard, the sauce of Take-Along Meatballs are the sort of thing you want to bring to block parties or family dinners! Make sure you save some for yourself before they get gobbled up!
You'll want to go everywhere with these Take-Along Meatballs... whether that's practical or not! They're just so tasty! The little spheres of succulent, savory meaty goodness are tasty on their own, but it's the sauce that really sells this appetizer! Tangy, sweet, spicy, smoky, with notes of fruit and mustard, the sauce of Take-Along Meatballs are the sort of thing you want to bring to block parties or family dinners! Make sure you save some for yourself before they get gobbled up!
Ingredients
- 1 1/2 cups grape jelly
- 1 cup chili sauce
- 1/2 cup barbecue sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds frozen meatballs fully cooked
- 2 tablespoons chives optional, finely chopped, for garnish
Directions
- Lightly coat a slow cooker with cooking spray.
- In a medium bowl, add the grape jelly, the chili sauce, the barbecue sauce, the Dijon mustard, the sriracha, the salt, and the black pepper and whisk to combine.
- Place the frozen meatballs in the prepared slow cooker.
- Pour the sauce mixture over the meatballs and toss to coat.
- Cover and cook on high, while stirring halfway through, until the sauce is thickened, 2 hours-2 hours 30 minutes.
- Serve garnished with the chives.
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