Pepper Jelly Meatballs

 


Pepper Jelly Meatballs

Ingredients

2 lb. 85 /15 lean ground beef

2 large eggs, lightly beaten

2/3 cup dry breadcrumbs

2 tsp. Worcestershire sauce

1 tsp. kosher salt, divided

1/2 tsp. black pepper, divided

2 (13-oz.) jars red pepper jelly (such as Stonewall Kitchen)

1/2 cup bottled chili sauce (such as Heinz)

1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s)

1 tsp. Dijon mustard

1/2 tsp. cayenne pepper

1/4 cup finely chopped Peppadew peppers (from 5 peppers)

1/4 cup finely chopped fresh flat-leaf parsley

Directions

Preheat oven to 400°F. Line 2 large rimmed baking sheets with aluminum foil. Lightly coat an 8-quart slow cooker with cooking spray; set aside.

In a large bowl, stir together ground beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mix thoroughly. Shape into 34 meatballs (about 2 tablespoons each). Arrange on prepared baking sheets.

Bake in preheated oven until a thermometer inserted in center registers 160°F, about 14 minutes. Remove from oven; transfer meatballs to prepared slow cooker, discarding any liquid from baking sheets.

Whisk together red pepper jelly, chili sauce, barbecue sauce, Dijon mustard, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Pour mixture over meatballs in slow cooker; toss to coat. Cover and cook on LOW, stirring halfway through cook time, until sauce thickens, 3 to 4 hours. Transfer meatballs to a platter; top with Peppadew peppers, parsley, and any remaining sauce.

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