Texas Pepper Jelly Super Superbowl Meatballs

Looking for the perfect football food for your crowd of couch quarterbacks? Texas Pepper Jelly’s meatball mix is not only delicious – it’s absolutely versatile as well!

Our mixture of ground sirloin, Texas Pepper Jelly products, and spices creates the best meatballs in the world, all kinds of meatballs: cocktail, Italian, and everything in between, and as we all know, meatballs are one of the many perfect couch quarterback foods.

Besides meatballs, our mixture also creates the perfect. . . wait for it. . . meatloaf! And meatloaf is good for dinner AND awesome sandwiches! Our recipe feeds about 8 die-hard couch quarterbacks.

Here we go.

Meatball Ingredients: Craig's Habanero Ketchup Texas Pepper Jelly brand

  • 2 1/2 pounds ground sirloin
  • 2 packages (those long ones) finely crushed cracker crumbs
  • 1 cup Craig’s BBQ Sauce
  • 1/2 cup Craig’s Ketchup (you can use either the Regular or Habanero)
  • 4 eggs
  • 2 onions, finely chopped
  • 1 green pepper, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon brown spicy mustard

How to mix the meatballs:

In a large bowl, mix all of the above ingredients thoroughly. If the mixture seems dry, add more bbq sauce.

How to form the meatballs:

Form the meat mixture into balls and place them on a foil-covered cookie pan. Bake at 350° F for twenty minutes. Remove from oven and allow to “set.”

While your meatballs are baking, prepare the sauce.

Meatball Sauce Ingredients:

  • 1 cup Texas Pepper Jelly, your favorite flavor
  • 1 cup Craig’s BBQ Sauce
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves

How to make the meatball sauce:

Mix the ingredients together thoroughly; use a whisk to make sure all the lumps and powdery spices are blended.

Put the baked meatballs in a large casserole and pour the sauce over them. Return to 350° F oven for fifteen minutes.

Put toothpicks on the coffee table in front of the sofa and every man for himself.

Or, if you’d rather make a meatloaf, have it for dinner, and slice the leftovers for sandwiches when it’s game time. . .

How to make meatloaf instead of meatballs:

Instead of forming the meat mixture into balls, form the meat into a football shape with square ends. Place in a bread pan and bake for 45 minutes or until there is no pink in the middle.

Remove from oven and let it “set up.” It will slice better if you give it a little rest after you take it out of the oven.

There are many ways to glaze your meatloaf. Just plain pepper jelly spread over the top works for my family. Craig’s BBQ Sauce makes a great meatloaf glaze. Plain ol’ Craig’s Ketchup works, too.

For all those football people coming over after dinner, the same sauce that went over the meatballs makes an awesome meatloaf glaze.

Whatever you do choose to glaze with, be sure to refrigerate the loaf before trying to slice it for sandwiches.

Now, cover your coffee table with meaty goodness and Texas sauces, and let the Superbowl party begin!

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