These meatballs strike a beautiful balance with sweetness from brown sugar, tang from Cranberry Dark Balsamic Vinegar and heat from jalapenos!

A perfect party appetizer due to their simple prep, slow cooker cooking method and sweet/spicy flavor, these meatballs will definitely keep your guests coming back for just one more.  Delicious on their own or paired with soft mini buns for slider sammies, these will be a great add to the next get together.

Sweet Heat Meatballs
2-4 hours total (2-4 hours cook • 10 minutes prep)
Ingredients
  • 2 cups fresh or frozen cranberries
  • 1 lb cooked frozen meatballs
  • 2 15oz cans tomato sauce
  • 1/2 cup Cranberry Dark Balsamic
  • 4 tsp dried jalapeno flakes or 3 tbsp fresh diced jalapenos
  • 2 tsp salt
Instructions

In a medium bowl, combine all ingredients except for cranberries and meatballs. Whisk together until sauce is mostly smooth.

In a crockpot, add meatballs and cranberries, then pour the sauce mixture over and stir mixture together. Cook on low for 2-4 hours until cranberries have popped. Serve hot as an appetizer or over rice as a main dish.

Makes 16 servings (about 4 meatballs each)

Notes

Variations: 

Replace Cranberry Dark Balsamic with Honey Ginger White Balsamic, Bordeaux Cherry Dark Balsamic, Pomegranate Dark Balsamic or Prickly Pear Dark Balsamic.  

Turn it tropical by replacing Cranberry Dark with Orange Mango Passionfruit White Balsamic and the fresh/frozen cranberries with a can of pineapple tidbits

Comments
Comments

Post a comment