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
Scale
- 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