Recipe Background
Take-Along Meatballs: Perfect for game night with a sweet-spicy twist.
Back when I was gearing up for my very first game-night hosting gig, I wanted to serve something that was both a slam-dunk on the flavor front and easy to transport from the kitchen island to the coffee table. Enter these Take-Along Meatballs, inspired by those epic childhood sports days where we all rallied around the television, hearts pounding as the game hit overtime. My pantry back then was a curious mix, but I always seemed to have grape jelly tucked away, thanks to my childhood sandwiches, and a bottle of barbecue sauce that had survived the chest-pounding barbecues of summer. With a dash of sriracha picked up from a friend's party and the constant chorus of 'just a little bit of Dijon,' this recipe was born.
On that game-night, the slow cooker was my secret weapon. I had discovered this trick from a seasoned party host who swore by it to keep dishes warm and let flavors mingle over time. As the meatballs simmered gently, their sweet-spicy aroma wafted through the room, setting the tone for an evening full of camaraderie. A quick sprinkle of chives just before serving added that little pop of color, making the whole dish feel like a celebration. In those two effortless hours, this dish not only won me compliments but also imprinted a culinary milestone on my game-day playbook, proving that a slow cooker can be a host's best friend.
Ingredients
- 1 1/2 cups grape jelly
- 1 cup chili sauce
- 1/2 cup barbecue sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 pounds frozen meatballs fully cooked
- 2 tablespoons chives optional, finely chopped, for garnish
Directions
- Lightly coat a slow cooker with cooking spray.
- In a medium bowl, add the grape jelly, the chili sauce, the barbecue sauce, the Dijon mustard, the sriracha, the salt, and the black pepper and whisk to combine.
- Place the frozen meatballs in the prepared slow cooker.
- Pour the sauce mixture over the meatballs and toss to coat.
- Cover and cook on high, while stirring halfway through, until the sauce is thickened, 2 hours-2 hours 30 minutes.
- Serve garnished with the chives.
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