I have always made my (locally – very locally!) famous sweet & spicy meatballs by combining apricot jam, barbecue sauce, and pretty much most of the spices from my pantry’s “baking shelf.”
Now I make my soon-to-be-famous – locally and beyond! – sweet & spicy meatballs another way. The best way.
I use Texas Pepper Jelly’s Apricot Habanero pepper jelly instead of plain, boring apricot jam. It makes such a difference – my family is crazy about it!
1 2oz jar of Texas Pepper Jelly’s Apricot Habanero
1 bottle of Craig’s Barbecue Sauce
1 teaspoon powdered cloves
1 teaspoon cinnamon powder
1 teaspoon nutmeg powder
1 teaspoon onion powder
Dash of salt
Dash of pepper
3 dozen meatballs (cooked)
What to do:
Put all of the above ingredients (except the meatballs) in a big mixing bowl and blend well. Don’t use an electric mixer, but a whisk works great.
Put the meatballs in a large baking pan and cover with the sauce. Bake at 350 for a half-hour.
I put a box of toothpicks on the table and a big spoon in the meatballs and stand back.
These are even better the next day. I don’t know about the third day; we never have any left then.
This is a great party dish, or a fabulous dinner dish to eat alone or over rice.
Oh, this recipe works well in your crockpot, too. In fact, the flavors blend even better when you do it that way.
Some people make their spicy meatball sauce with grape jam, but we’ve always preferred apricot, and Texas Pepper Jelly’s Apricot Habanero is absolutely perfect for this recipe! It’s also great all by itself; we love to spread it on hot biscuits, and the kids like to dip breadsticks in it.