Craig’s BBQ Sauce Presents: Meatballs at Midnight

I’m having a midnight snack, and you’ll be jealous when you get the details.

Texas Pepper Jelly’s newest product, Craig’s BBQ Sauce, is flying off the shelves so fast, it’s hard to keep up! I’m not surprised, though; this is the best barbecue sauce I’ve ever tasted in my life – no comparison. Nothing else comes close to touching the deliciousness of Craig’s BBQ Sauce.

I made cocktail meatballs tonight and got a little carried away – on purpose, specifically so I’d have myself a little midnight snack. Check out those meatballs! Of course, any and every meatball dish is made or broken by the sauce, and this sauce rocked the kitchen. It’s easy to make, too.

You can use homemade or frozen meatballs; it’s the sauce that people will be licking off their thumbs. I mean, we wouldn’t want to WASTE any of it.

Ingredients:

1 bag of frozen meatballs (make your own if you want – with my crew, I need around a hundred meatballs or they’ll be a riot)
1 bottle of Craig’s BBQ Sauce And hey, it’s on SALE right now!
1 two-ounce jar of Pineapple Habanero pepper jelly
1 teaspoon cinnamon powder
1 tablespoon clove powder
1 teaspoon nutmet
1 tablespoon allspice
1/4 cup finely diced onion
1/4 cup finely shredded pineapple

What to do:

Spread the meatballs in a baking pan or casserole dish – something with sides

In a mixing bowl, mix together all the other ingredients – you’ll probably need to use a whisk. Pour the mixture over the meatballs.

Bake at 350 degrees for about a half hour. Your whole house will smell wonderful.

WONDERFUL.

Make enough so you’ll have a midnight snack. All those spices will give you fantastic dreams.

Oh, and don’t add any salt. You won’t need it – with nutmeg, cinnamon, allspice, and cloves? Are you kidding? Why add salt? Salt isn’t even a food, and all those spices are. Real food.

Enjoy. And now, if you’ll excuse me, I have some awesome meatballs to dig into, made with awesomesauce Craig’s BBQ Sauce. Which is the same thing as awesomesauce, really it is.
P.S. You can make this in your crockpot if you’d rather.