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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 12 |
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A lil different from the grape jelly/chili sauce recipe, but a similar idea. The simple meatballs are baked briefly and then added to the enhanced sauce in the slow cooker to create a sweet and tangy appetizer that's gobbled up every time. Ingredients:
for the meatballs |
2lbs ground meat(venison, pork, beef, bison, elk, chicken, turkey, etc, or any combo of the above) |
1 clove garlic |
about 3t grated onion(or sub some dry minced onion) |
1 large egg |
1 cup dry, fine breadcrumbs |
1t dijon mustard |
1t fresh parsley, minced |
2t worcestershire sauce |
kosher or sea salt and fresh ground black pepper |
for sauce |
8oz tomato sauce |
3/4-1 cup honey |
1/2-2t cayenne |
1/2 cup favorite bbq sauce |
juice from 1/2 lime |
3t tequila or rum |
dash each of worcestershire sauce and liquid smoke |
Directions:
1. Combine meatball ingredients well.
2. Roll to large tablespoon sized balls and place on cooling rack resting over a cookie sheet. (I cover the sheet with foil and spray the cooling rack :) See Photo
3. Bake at 400 for about 12 minutes. Don't over brown, just cook them enough to be cooked just through and most of the fat has been rendered. See Photo
4. Add all sauce ingredients to slow cooker and drop in meatballs.(make sure they are mostly drained)
5. Stir and let simmer on low for a couple of hours, just to warm through and mix flavors.
6. You can also take the lid off to let the sauce thicken, if desired.
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