![]() ![]() LEFTOVERS: If you happen to have any leftover, you can store them in the fridge for up to 4 days. Over rice (the sauce is great with rice!).Just watch out for extra flavors in either one that can change the flavor profile. GRAPE JELLY: You can substitute hot pepper jelly, apricot preserves, orange marmalade, raspberry jelly, or even canned cranberry sauce!ĬHILI SAUCE: You can switch up the chili sauce for plain ketchup or even a basic BBQ sauce. Turn setting on warm and enjoy with forks or toothpicks.įor the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post. Cook on high for 1.5 hours or on low for 3 hours. stir to combine cook on low 2-3 hoursįourth: Place the lid on the slow cooker. Third: Pour sauce over the meatballs and stir to coat. ( Use a slow cooker liner for easier cleanup) Second: Place meatballs in the crock pot. place meatballs in crockpot pour over sauce If your grocer has a generic brand available you can use that.įor more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!) make sauce whisk to combine How to make Grape Jelly Chili Sauce Meatballsįirst: In a medium sized bowl, combine the grape jelly and chili sauce. In my store they have it on the top shelf but don’t be afraid to ask someone. ![]() This is usually found between the ketchup and BBQ sauce in the grocery store. Grape Jelly – I know it sounds strange but use the plain grape jelly with no seeds or fruit pieces in it.Ĭhili Sauce – I use Heinz Chili Sauce. You can also use turkey or chicken meatballs. I make an extra large batch a few times a year and keep them in 2 pound packages in the freezer. Find a paleo-approved ketchup (such as the Primal brand) and a sugar-free Paleo grape jelly.Frozen Meatballs – I like to make my own homemade meatballs for this appetizer. Select sugar-free jelly and no sugar added ketchup. Make your own homemade meatballs from scratch, or look for certified gluten-free frozen meatballs. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements: The recipe you’ll find below is already dairy-free as written. To Reheat: Return to a slow cooker, warm in a pot in the stove, or pop them in the microwave.To Freeze: Seal the meatballs in a freezer-safe airtight container for up to 3 months.To Store: Keep leftovers in an airtight refrigerator for up to 3-5 days.To Prep-Ahead: Mix up the sauce and refrigerate until you are ready to use.It is best if you do this before adding in the meatballs so all of the sauce ingredients are well incorporated. Mix the sauce directly in a large pot on the stove, or in the bottom of a 6-quart Crockpot to avoid extra dirty dishes. You can make them either on the stovetop or in a Crockpot, so I’ll be sure to go over both sets of instructions for you below! Whisk the SauceĬombine the ketchup, grape jelly, and Worcestershire sauce with a whisk. Please see the recipe card below for more detailed ingredient amounts. The basic steps for making Grape Jelly Meatballs are simple to follow. You can leave it out if you don’t have any available. This adds a great depth of flavor to help counteract the sweetness from the jelly. Both regular or no sugar added will work. (Read below about more flavor combinations.) Organic or conventional jelly or jam can be used. If you select pre-made, make sure to get the homestyle kind and not the ones with Italian seasoning. Choose either frozen or homemade ground beef, pork, or turkey meatballs. The simple ingredients you need to make this Grape Jelly Meatballs recipe include: ![]()
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