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Slow Cooker Touchdown Meatballs
Ingredients
Two 3 pound bags frozen meatballs (beef and pork), thawed
Two 12 oz. jars grape jelly
Two 12 oz. jars currant jelly
Two 12 oz. jars chili sauce
Two 12 oz. jars cocktail sauce
1/4 teaspoon ground cayenne pepper (if desired)
1 medium green or yellow pepper, cut in cubes (if desired)
Directions
Place thawed meatballs in slow cooker.
In large bowl, whisk together remaining ingredients. Pour over meatballs.
Cover and cook on HIGH for 4 hours or LOW for 6-8 hours or until internal temperature reaches at least 160°F.
-
Visit
www.foodsafety.gov
for more information on safe internal cooking temperatures.
Serves:
40
Slow Cooker Touchdown Meatballs
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
Two 3 pound bags frozen meatballs (beef and pork), thawed
Two 12 oz. jars grape jelly
Two 12 oz. jars currant jelly
Two 12 oz. jars chili sauce
Two 12 oz. jars cocktail sauce
1/4 teaspoon ground cayenne pepper (if desired)
1 medium green or yellow pepper, cut in cubes (if desired)
Directions
Place thawed meatballs in slow cooker.
In large bowl, whisk together remaining ingredients. Pour over meatballs.
Cover and cook on HIGH for 4 hours or LOW for 6-8 hours or until internal temperature reaches at least 160°F.
-
Visit
www.foodsafety.gov
for more information on safe internal cooking temperatures.
Serves:
40
RECIPE TAGS
Football
Slow Cookers
Slow Cooker
Appetizers
Beef
Pork
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