These instructions direct you to cook these meatballs on the stove top. That is, without a doubt, the fastest way to make this dish. However, when I am making it for dinner or to take as a dish to pass, I like to put mine in the slow cooker. By extending the cooking time, it really gives the meatballs a chance to soak up all the yummy flavors. It’s also much easier to share a dish like this when you can easily transport it in your crock pot. It’s a family favorite at our house! Check out what they are saying about this recipe over at My Recipes:
“A hot dish that takes less than 5 min to prepare? Definitely a keeper.”
Anything that goes together that quickly is perfect for this busy mom!
Ingredients
1 (28-oz.) bottle Sweet Baby Ray’s barbecue sauce
1 (18-oz.) jar Smucker’s cherry preserves
3 canned chipotle peppers in adobo sauce, undrained
1 tablespoon adobo sauce from can
1 (32-oz.) package Banquet frozen meatballs
Instructions
Whisk together first 4 ingredients and 1 1/2 cups water in a Dutch oven. Bring to a boil over medium-high heat. Add meatballs; return to a boil.
Reduce heat to medium, and simmer, stirring occasionally, 40 to 45 minutes. (Sauce will thicken.) Keep warm in a slow cooker on WARM or LOW, if desired.
Chipotle-Barbecue Sausage Bites: Substitute 2 (16-oz.) packages cocktail-size smoked sausages for meatballs.
Proceed with recipe as directed, decreasing water to 1/2 cup and simmering mixture 15 minutes. Makes 12 to 14 appetizer servings. Prep: 10 min., Cook: 20 min.
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Quick Tip: Other flavored preserves can be used in place of cherry.
Thanks again to My Recipes for this tantalizing recipe.