TPJ Version Of Apricot BBQ Sauce And Meatballs
Apricot jam added to bottled barbecue sauce has long been a popular mixture in the cooking industry. When we make sweet and sour meatballs to take to parties and family reunions this is a go-to blend. Our option for the apricot jam portion is our Texas Pepper Jelly Apricot Habanero Pepper Jelly.
Now you too will be taking sweet, sour, and hot meatballs to parties and family reunions.
If you thought sweet & sour barbecue sauce was good, just wait until you wrap your taste buds around that same simple recipe made with Apricot Habanero Pepper Jelly instead of plain ordinary apricot jam!
Just add about 1/2 cup of our Apricot Habanero to one average-sized jar of bottled barbecue sauce (we suggest Craig’s BBQ Sauce of course!) pour it over a baking dish full of meatballs – make your own or buy a package of frozen – bake until the sauce is bubbly, and set it on the table with a big spoon in it.
Then stand back.
We put a box of toothpicks on the table for people who like to spear their meatballs instead of forking them.
We like the fork. It is sure to get a meatball in one stab. No bobbing for meatballs with a fork.
This recipe makes a dish that will make your entire house smell so wonderful, strangers will come to the door and beg for a taste.
This is also a GREAT recipe for your crockpot. These hot summer days, in fact, we recommend putting the mixture in your crockpot. That way, your oven won’t be heating up your whole house.
Did we mention that however you choose to make this recipe, your house will smell like a dream? We did? Well, we’re mentioning it again. Mmmmm, can’t beat that smell of barbecue. . . even if it is just meatballs in a slow cooker.