52 (2 pounds) frozen, fully cooked meatballs
1 jar (18 ounces) apricot preserves
1 jar (16 ounces) medium salsa
1 tablespoon cinnamon
Place meatballs in a 3- to 4 1/2-quart slow cooker that has been prepared with nonstick cooking spray. In a bowl, combine the remaining ingredients. Pour sauce over meatballs. Cover and cook on low heat for 4-6 hours, or until meatballs are heated through. Serve as an appetizer with toothpicks or over rice as a main dish. Makes 10-12 servings.
Variation: Combine all ingredients in a 3- to 4-quart saucepan. Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.
1/2 cup real maple syrup
1/2 cup chili sauce
2 teaspoons dried chives (or 2 tablespoons fresh chives)
1 tablespoon soy sauce
1/2 teaspoon ground mustard
26 (1 pound) frozen, fully cooked meatballs, thawed
In a saucepan, combine syrup, chili sauce, chives, soy sauce,and ground mustard. Bring to a low boil. Add meatballs and then return to a boil. Simmer over medium heat for 8-10 minutes, stirring occasionally until meatballs are thoroughly heated. Serve as an appetizer with toothpicks or over hot cooked rice. Makes 5-6 servings.
Ginger Ale Meatballs (Show served on hoagie buns)
39 ( 1 1/2 pounds) frozen, fully cooked meatballs
2 cups ginger ale
2 cups ketchup
1 teaspoon minced garlic
Place frozen meatballs in a 3- to 4-quart slow cooker prepared with nonstick cooking spray. In a bowl, combine ginger ale, ketchup, and garlic. Pour mixture over meatballs. Cover and cook on low heat for 6-8 hours or on high heat for 3 hours. Serve with toothpicks as an appetizer, on hoagie buns, or over hot cooked noodles.