Description

Sweet, spicy, and saucy, these hot pepper jelly meatballs are a quick and flavorful dish perfect for parties or easy dinners. With just five ingredients and minimal prep, they cook effortlessly in the slow cooker and can be served as appetizers or a main course over rice.

Ingredients

32 oz frozen fully cooked meatballs (beef, turkey, or plant-based)

1 cup raspberry jam

1 cup chili sauce (like Heinz)

1/2 cup hot red pepper jelly

1/4 cup orange juice

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the raspberry jam, chili sauce, hot red pepper jelly, and orange juice until smooth.
Place the frozen meatballs in the crockpot.
Pour the sauce mixture over the meatballs and gently stir to coat them evenly.
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is thickened.
Serve warm, either with toothpicks as an appetizer or over rice as a main dish.

Notes

Use turkey or plant-based meatballs for a lighter or vegetarian-friendly option.

Substitute raspberry jam with apricot or grape jam if needed.

Add cayenne or hot sauce for extra heat.

Swap orange juice with pineapple juice for a tropical twist.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 5 minutes
Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
Category: Appetizer, Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 290
Sugar: 18g
Sodium: 650mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 13g
Cholesterol: 40mg