Concord Cocktail Meatballs
Perhaps a bit of an unusual combination - these meatballs are a classic southern appetizer. They're deeply flavorful with a delicious combination of sweet, tangy, and spicy. Made with juicy concord grape jelly, tangy Dijon mustard, and a hint of chili sauce, these meatballs are sure to be a hit at your next party or gathering! Serve them as appetizers or a tasty snack for game day.
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makes:8-10
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total time:2.5 hours
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cooking difficulty:easy
Ingredients
Utensils
- mixing bowl
- baking sheet
- sauce pan
- strainer
- slow cooker
- storage container
Instructions
-For the jelly
peel the grapes, add to a saucepan, and simmer on low until the grapes liquify and the seeds separate.
Let cool and strain the seeds out. Either through a strainer or cheesecloth.
Add grape juice, honey, and lemon juice into a blender. Blend on high until smooth.
Add to a storage container and set aside. (Good for 2 weeks - 3 months frozen)
-For the meatballs
Add ground pork, beef, egg, bread crumbs, salt and pepper to a bowl and mix.
Roll the meat into small tablespoon-size balls. Freeze.
-For the sauce
Add the jelly, dijon mustard, chili sauce, and meatballs to a slow cooker. Cook on high for 2 hours. Serve and garnish with parsley or chives.
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