Tuesday, October 13, 2015

BBQ Meatballs

With the start of fall, it's time for me to break out my slow cooker. This is the first of a bunch of slow cooker recipes you'll be getting from me as the weather turns cold. When I was younger I had meatballs served at my birthday party every year. Because my birthday is close to Christmas, we always decorated the tree at my party. Since we would be moving around, any food served had to be an hors d'oeuvre. Meatballs were always my favorite.


1 large shallot minced fine
1 T of olive oil
1 18 oz (be weight) jar of grape jelly
Same jar filled with BBQ sauce
2 T of whiskey (I used Jack Daniel's)
Aprox. 34 meatballs (I added them in frozen)*


Place a medium saute pan over medium high heat and add the olive oil. Heat the olive oil until it shimmers and then add the shallot and saute until the shallot is well browned, about 2 minutes. Put the shallot in your slow cooker and then add all of the liquid ingredients. Mix well, but don't be surprised if it does not mix thoroughly, because the jelly is hard to mix when it is cold; it will mix more thoroughly when the sauce is warmed. Then add enough meatballs for the sauce to cover, in my slow cooker this was turned out to be 34, but that will change depending on the size of the meatball and the size of the slow cooker.

Turn your slow cooker on high and let it cook for 2-2.5 hours, stirring every 30 minutes. Once the sauce is thickened to your liking, remove the meatballs and serve. I usually just serve these with toothpicks, but these also make an amazing meatball sub when served with provolone cheese.

*I use frozen meatballs for this recipe because when I am making party food, I'm going to be making a lot of food and I don't usually have time to hand-make meatballs. If you feel like making your own, go right ahead, I'm sure they will be excellent. However, if you are using handmade meatballs, make sure they are cooked through since this recipe's cook time does not take that into account.

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