Description
The Raspberry Pepper Glaze Meatballs recipe combines the sweetness of raspberry jam with the gentle heat of red pepper jelly to create a delightful glaze that complements the savory taste of meatballs, whether Italian or Swedish style. Perfect for various occasions, these meatballs can be served at parties or enjoyed during a relaxed evening at home. Cooking them in a slow cooker infuses the flavors beautifully, making this dish both aromatic and flavorful.
Ingredients
- 48 frozen meatballs (Italian or Swedish style)
- 1 ½ cups of chili sauce
- ¾ cup of raspberry jam
- ½ cup of red pepper jelly
- ¼ cup of orange juice
Step-by-step Directions
Step 1
Gather all the ingredients. Arrange the frozen meatballs at the bottom of the slow cooker.
Step 2
Add the chili sauce, raspberry jam, red pepper jelly, and orange juice to the slow cooker. Use a spatula to gently mix the ingredients, ensuring the meatballs are well coated.
Step 3
Set the slow cooker to HIGH and cook for 2-3 hours or adjust to LOW and cook for 4-5 hours. This slow cooking process helps the meatballs to absorb the flavors fully.
Step 4
Once cooking is complete, stir the meatballs gently to make sure they are evenly coated with the glaze. Serve hot.
Servings & Preparation Time
This recipe yields about 48 meatballs and serves approximately 8-10 people as an appetizer. Preparation is quick, requiring less than 10 minutes, while cooking time varies from 2 to 5 hours depending on the slow cooker setting chosen.
Tips for Storage & Reheating
- Storage: Cool the meatballs completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-4 days or in the freezer for up to a month.
- Reheating: Reheat the meatballs gently in a microwave or on the stovetop over low heat until thoroughly warmed. If frozen, thaw in the refrigerator overnight before reheating.
Conclusion
These Raspberry Pepper Glaze Meatballs are a perfect blend of sweet, tangy, and savory flavors, making them a crowd-pleaser at any gathering. The ease of preparation and the versatility of serving options—from an elegant appetizer to a hearty main dish—further enhance its appeal. Incorporating these meatballs into your cooking repertoire guarantees a deliciously unique twist to your meal planning.
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Raspberry Pepper Glaze Meatballs
- Total Time: 51 minute
- Yield: 48 meatballs, serves 8-10 people 1x
Description
The Raspberry Pepper Glaze Meatballs recipe combines the sweetness of raspberry jam with the gentle heat of red pepper jelly to create a delightful glaze that complements the savory taste of meatballs, whether Italian or Swedish style. Perfect for various occasions, these meatballs can be served at parties or enjoyed during a relaxed evening at home. Cooking them in a slow cooker infuses the flavors beautifully, making this dish both aromatic and flavorful.
Ingredients
- 48 frozen meatballs (Italian or Swedish style)
- 1 rac{1}{2} cups of chili sauce
- rac{3}{4} cup of raspberry jam
- rac{1}{2} cup of red pepper jelly
- rac{1}{4} cup of orange juice
Instructions
- Gather all the ingredients. Arrange the frozen meatballs at the bottom of the slow cooker.
- Add the chili sauce, raspberry jam, red pepper jelly, and orange juice to the slow cooker. Use a spatula to gently mix the ingredients, ensuring the meatballs are well coated.
- Set the slow cooker to HIGH and cook for 2-3 hours or adjust to LOW and cook for 4-5 hours. This slow cooking process helps the meatballs to absorb the flavors fully.
- Once cooking is complete, stir the meatballs gently to make sure they are evenly coated with the glaze. Serve hot.
- Prep Time: Less than 10 minutes
- Cook Time: 2-5 hours