Recipe courtesy of Ree Drummond
Spicy Grape Jelly Meatballs
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- Level: Easy
- Total: 4 hr 5 min
- Active: 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 416
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 16 g
- Cholesterol
- 64 mg
- Sodium
- 654 mg
Grape jelly meatballs are a retro dish from decades past that Ree has resurrected for her Christmas party spread. As well as the grape jelly, there are a couple of other convenient shortcuts: bottled BBQ sauce and frozen meatballs.
- Level: Easy
- Total: 4 hr 5 min
- Active: 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 416
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 16 g
- Cholesterol
- 64 mg
- Sodium
- 654 mg
Ingredients
Directions
Special equipment:
a 6-quart slow cooker- Add the BBQ sauce, grape jelly and pickled jalapeños and juice to a 6-quart slow cooker. Make a cornstarch slurry with the cornstarch and 2 tablespoons of water. Add this to the slow cooker and stir everything together. Add the frozen meatballs then cook on low for 4 hours or high for 2 hours, stirring once or twice during the cooking process.
- Remove the lid and give it one last stir. Set the slow cooker to warm and sprinkle over the green onions. Serve straight from the slow cooker with toothpicks on the side.
