Meatball Appetizers

This past weekend I was invited to my third cousin’s first birthday party. BIG deal to turn one. I asked his mom what I could bring and her husband said to bring the meatballs I made for their Open House, the day before their wedding. I don’t think I’ve made them since and I don’t know why. So I started to think about it. There was a time when you couldn’t go a party and not see them. They’re good. Unfortunately, people began to think they were passe. So I made them for the birthday party, they were a hit AND my aunt wanted the recipe. I have, therefore, decided to scour my recipe box and my personal memory bank and resurrect some old classics. After all, if Disney can re-release their classics every 7 years, so can I. Don’t worry. There won’t be any jello molds with veggies in them. Just watch for “retro” recipes.


Fully cooked meatballs. You can find them in the frozen food section. For this recipe, I used a 5 lb
bag. It was a party, after all.

Equal parts Grape Jelly and BBQ Sauce. I used 1 1/2 two pound jellies and two jars of BBQ Sauce.


Brown the defrosted meatballs lightly over medium heat. For this amount of meatballs, you’ll need to brown them in batches. Be careful, if the meatballs aren’t fully thawed or if there is moisture on them, they will “spit” when added to hot oil.

While the meatballs are browning, place the jelly and BBQ sauce in a sauce pan over medium to medium-low heat until it is well mixed. Basically, the jelly will “melt”. Stir often until the sauce is smooth and well-mixed. If you have the time, I like to combine the jelly/BBQ sauce and the browned meatballs in a slow cooker and let them get to know each other for a few hours, until the meatballs are heated through. Then you can take the slow cooker right to the buffer to serve. Provide a slotted spoon and, if you want to go all out, get some of those frilly toothpicks.

I have heard that you could use different jellies, apricot, for one. And, instead of meatballs, you can use those little cocktail wienies.

No wonder these were so popular. They’re easy to make for a crowd and they’re good. And remember, “retro” is now in.

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