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.
You all know the usual grape jelly + chili sauce + meatballs recipe, right? This is basically the same thing but with apricot preserves instead. You see, the very first time I decided to make the traditional grape jelly meatballs, I didn’t have grape jelly. Doh! But, I had an unopened jar of apricot preserves in my pantry, so I used it instead. That was years ago and today I can honestly say I have never made slow cooker meatballs with grape jelly. I always use apricot preserves.
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? 🙂
It really is easy to make this recipe your own. I’ve added apple butter a few times for a little more sweetness, you can also add more flavors from your own spice rack. Maybe a little chili powder, ground cumin, cinnamon or onion powder? How about chopping up onions and adding to the bowl? So many variations you can make here.
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? 😉
- 1 (12 oz.) jar chili sauce
- 1 (18 oz.) jar apricot preserves
- 2 lb frozen cooked meatballs
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.