Mini Three Pepper Cranberry Meatballs

 

These wonderful little meatballs made with our Three Pepper Ketchup and Bourbon & Berry Cranberry Sauce are a variation on the chili sauce and grape jelly meatballs (another suggestion from a fan).

Ingredients:

13 oz bottle of Three Pepper Ketchup
    (Original, Spicy, or More Spicy)
1 1/2 cups of Bourbon & Berry Cranberry Sauce (or use an ordinary cranberry sauce)
1 1/2 pounds (about) of cocktail size meatballs
   (made with my favorite meatball recipe below or use frozen meatballs)

Method: 

  1. Spray slow cooker with cooking spray.
  2. Place meatballs in slow cooker.
  3. Cover with Three Pepper Ketchup and cranberry sauce.
  4. Cook on low for 4-6 hours or on high for 2-3 hours. 
  5. Serve as an appetizer with toothpicks or over rice.

Meatball Recipe

Ingredients:

2 slices quality white bread, crusts removed and torn in pieces
1/3 cup whole milk
1 pound meatloaf mix (or 8 oz of 80% lean ground beef and 8 oz ground pork)
1/4 cup grated Parmesan cheese
2 large egg yolks
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

 Method:

  1. Mash the bread pieces and milk to a smooth paste. 
  2. Add remaining ingredients and mix with hands until uniform.
  3. Form small cocktail size meatballs (about 24 to 30).
  4. Fry meatballs in 2 tablespoons olive oil over medium-high heat until browned on all sides or 
  5. Bake meatballs for 10 to 15 minutes at 425 degrees until no-longer pink in the center.
  6. Add to slowcooker with Three Pepper Ketchup and cranberry sauce and follow above instructions.