Description
These Hot Pepper Jelly Meatballs are a perfect blend of sweet and spicy flavors, ideal for parties or a quick appetizer. Featuring tender meatballs coated in a tangy sauce made from hot pepper jelly, barbecue sauce, soy sauce, garlic powder, and apple cider vinegar, this easy recipe takes just 25 minutes to whip up and serves six.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds frozen meatballs (homemade or store-bought)
- 1 cup hot pepper jelly
- 1/2 cup barbecue sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
Instructions
- Combine the Sauce Ingredients: In a medium bowl, mix the hot pepper jelly, barbecue sauce, soy sauce, garlic powder, and apple cider vinegar until smooth and well incorporated.
- Cook the Meatballs: Place the frozen meatballs in a large skillet or saucepan over medium heat.
- Add the Sauce: Pour the prepared sauce over the meatballs, stirring gently to coat them evenly.
- Simmer: Reduce heat to low and cover the skillet. Let the meatballs simmer in the sauce for 15-20 minutes until heated through and the sauce is thickened, stirring occasionally to prevent sticking.
- Serve: Transfer the meatballs to a serving dish and spoon extra sauce over the top. These meatballs are great served warm as an appetizer or party snack.
Notes
- You can use homemade or store-bought meatballs for convenience.
- Adjust the amount of hot pepper jelly to control the level of spiciness.
- This recipe works well in a slow cooker if you want to cook the meatballs on low for 2-3 hours.
- Serve with toothpicks for easy snacking at parties.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
