Mix together only three ingredients then set your slow cooker on low. Four hours later you're ready to party with these tangy apricot glazed and chili sauce cocktail meatballs.
I've made this countless times over the years. I never thought to photograph and post it because the classic grape jelly version is already all over the inter-webs. Plus, whenever I do make it I'm usually too busy getting ready for a party to stop for a moment and photograph it. Finally, I decided to go ahead and get this recipe into my site collection because maybe at least one of you out there will appreciate the simple suggestion of using apricot preserves instead? 🙂
Although you can't tell from my photos, I usually serve these right from the slow cooker without dirtying another serving platter. But, those little cocktail forks really are cute, aren't they? 😉
3-Ingredient Apricot Glazed Party Meatballs
Ingredients
- 1 (12 oz.) jar chili sauce
- 1 (18 oz.) jar apricot preserves
- 2 lb frozen cooked meatballs
Instructions
- In the bowl of a slow cooker, mix together the chili sauce and apricot preserves. Add the meatballs and toss until evenly coated. Cover and cook on low for 4 hours.