These sweet and tangy crockpot meatballs earned a surprise “thumbs up” from my picky eater. I have made these before with not so positive results, but this time he liked them. Previously I used a slightly different sauce. Now that I changed it up a bit, this will be another meal for our rotation.
How to Eat Sweet and Tangy Crockpot Meatballs
Sweet and tangy crockpot meatballs, sometimes called ‘Cocktail meatballs,’ require only 3 ingredients. They are tasty and can be served as either an appetizer or a meal. For an appetizer, put some in a shallow bowl or on a plate. Stick a toothpick in a few, and have a few extra toothpicks available to use for mess-free eating. For a meal, we enjoyed them with egg noodles and a vegetable side, such as green beans or broccoli.
Choosing the Right Ingredients
As I mentioned, there are a few different ways to make these meatballs. Ingredients I tried include apricot preserves, Worcestershire sauce, grape jelly, chili sauce and barbecue sauce. The combination that is approved by my picky eater is grape jelly and barbecue sauce. He likes it, but did say it is a bit spicy.
8
servings10
minutesIngredients
96 oz. frozen meatballs
24 oz. grape jelly
24 oz. barbecue sauce
Directions
- Place all ingredients into a crockpot.
- Cook on high 4 hours.
- Occasionally stir ingredients so they are thoroughly mixed.
- Turn heat down to low 2 additional hours. Then, keep warm until ready to eat. (Another option is to cook on low for 8 hours, then keep warm). The meatballs need to thaw and cook. The jelly and sauce need to become a soupy/syrup texture.
“But I will sing of your strength, in the morning I will sing of your love: for you are my fortress, my refuge in times of trouble.” (Psalms 59:16, NIV)