Slow Cooker Jalapeno Meatballs
Made with hot pepper jelly, sweet chili sauce, and a can of beer - these Jalapeno Meatballs won't last long!
Servings: 12
Ingredients
- 64 oz. frozen meatballs (Turkey or Beef work great for this recipe)
- 1 cup jalapeno pepper jelly I used the Reese Brand hot pepper jelly
- 1.5 cups sweet chili sauce I like the Trader Joe’s Brand
- 6 oz can beer Recommend a light beer such as Pilsner
- ¼ tsp. pepper
- ¼ tsp. salt
- ⅛ tsp. paprika
Instructions
- In a small bowl, mix the pepper jelly, chili sauce, beer and seasoning blend.
- Add the meatballs (from frozen) to the slow cooker.
- Pour over the sauce to cover the meatballs. Mix well.
- Cover and cook on high for 3 hrs or low on 5 hrs.
- Once time is done, check to ensure the inside of the meatballs are to temperature.
- Serve as an appetizer (perfect for game day). Can also be served as a complete meal with rice and cooked broccoli.
Notes
- Stir a few times during the cooking process and recommend checking halfway to ensure burning does not occur. If it looks dry, add a Tablespoon or two of water and stir well.
- Store in an airtight container for 3-4 days.
- You can also keep on warm for a few hours, stirring occasionally.
Nutrition
Calories: 518kcal | Carbohydrates: 29g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 459mg | Potassium: 439mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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