Holiday time definitely calls for cocktail meatballs. It's a tradition right? And who doesn't love these little bites of heaven anyway. Everyone has their family version and it's always interesting to taste the different ways these meatballs can be prepared.
A while back a lovely woman and her daughters were in our winery tasting room. The conversation had turned to food, as it often does. She told me that she makes cocktail meatballs with grape jelly and French dressing. What? Really? Never heard of it. Is this common?
Now, I did know grape jelly is often used with chili sauce and sometimes French dressing is used with BBQ sauce, but I had not heard of the jelly and dressing mixed together. Turns out it's an amazing combination, but I did add two things to make it even a little tastier.
I love when meatballs have a smokey taste so I pulled out one of my favorite ingredients, smoked paprika. It was perfect for this. And apple cider vinegar gave the whole dish a tune up.
Your friends and family are going to want you to share the recipe.
These will disappear...trust me.
Slow Cooker Sweet and Smokey Cocktail Meatballs
- 3 lbs frozen, cocktail sized meatballs, thawed (or homemade)
- 1 (16 oz) bottle French dressing
- 2 cups Concord grape jelly
- 2 Tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- Add meatballs to the bowl of a 7 quart slow cooker.
- In a large bowl whisk together dressing, jelly, vinegar and paprika. Pour over meatballs. Cook on high for two hours. Serve warm.
- I garnished mine with a little chive but it's not necessary.
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