Burnin' Beak Crockpot Meatballs With Pepper Jelly Sauce
Crockpot meatballs are a crowd-favorite appetizer for all kinds of gatherings like wedding showers, football games and New Year's Eve parties. They are a hearty, bite-sized finger food you can enjoy while chatting with friends and family.
If you're serving this appetizer to a wide range of spicy food lovers, I would recommend either the Mild Habanero Pepper Jelly if you want no spicy heat in the dish or the Hot Habanero Pepper Jelly if you want a touch of heat.
Keep in mind, you're combining the pepper jelly with several other ingredients which will dissipate the spicy heat.
You can make the meatball recipe and serve it alone or in combination with the Cheesy Dipping Sauce. Cheesy Dipping Sauce recipe found in link below.
Ingredients:
2/3 cup Burnin' Beak Habanero Pepper Jelly - any heat level
1/3 cup chili sauce
1/3 cup tomato sauce
2 T brown mustard
1 T Worcestershire sauce
1 lb. pre-cooked, frozen meatballs (can be vegan or vegetarian meatballs)
Sliced green onion for garnish
Preparation:
1. Combine pepper jelly through Worcestershire sauce in a small bowl. Whisk until smooth.
2. Place meatballs in a large crockpot.
3. Pour sauce over meatballs. Simmer meatballs in sauce, covered, for approximately 45 minutes, stirring occasionally, until thoroughly heated.
4. Serve with green onion slices for garnish.
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