Superbowl Snackers – Candied Meatballs

Everyone knows that Superbowl is about the food and the commercials. Right?  Ok, well that’s what Superbowl is to me. But I’m somewhat tired of the same old, same old when it comes to SB food.  I have a few recipes that are super simple to make and will break you free from the boring chicken wing streak you’ve been in for years.  Hey, no offense to the chicken wing lovers out there, just thought it was time for a change in the line up.

My personal favorite of this series is my Candied Meatballs.  These tasty little nuggets are probably the most labor intensive of the group here, but so well worth it in the taste.

Candied Meatballs

Ingredients:
1-1/2 pounds of ground beef
1 pound of ground pork
2 bottles (12 oz each) Chili Sauce
1/2 cup cherry preserves (but you can use grape or raspberry)
1 cup coca cola (do not use diet)
1/4 cup of gluten-free bread crumbs (seasoned or unseasoned)
2 tablespoons of garlic and herb seasoning (McCormick Seasonings)
1 egg
1/4 cup brown sugar
1 tablespoon Dijon mustard

Directions:
Mix ground beef and pork together in large mixing bowl and mix by hand.  Add gluten-free bread crumbs, seasoning and egg; mix thoroughly by hand until all blended. Set aside.

In a slow cooker, mix chili sauce, cherry preserves, coca cola, brown sugar and Dijon mustard together until blended.  Set on warm for the time being.

Go back to your meat mixture and make 1 inch size balls (approximately 60-65 depending on how you roll them).  Sear meatballs in a lightly greased pan just until browned all over. Transfer meatballs to sauce mixture.  Turn temperature up to low and let cook for approximately 3 hours, stirring occasionally.  Be careful when stirring as meat will be tender and will fall apart if mixed too much.  Put in a bowl for serving or leave in pot and let them serve themselves.

These are so good you’ll want to make them for all your pot lucks!

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Comments

  1. Two words: Freak’n Fan-damn-tastic!!!

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