Slow Cooker Pepper Jelly Meatballs

Slow Cooker Pepper Jelly Meatballs

Savory, sweet, and spicy, these starters will be welcome at any gathering.

Slow Cooker Pepper Jelly Meatballs
Makes 26
  • ⅓ cup whole milk
  • ⅓ cup panko (Japanese bread crumbs)
  • 1 pound ground beef chuck
  • ½ pound ground pork
  • 3 cloves garlic, minced
  • 1 large egg
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1 (10.5-ounce) jar red pepper jelly
  • ½ cup ketchup
  • 1 teaspoon Dijon mustard
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, combine milk and bread crumbs. Let stand for 5 minutes. Add beef, pork, garlic, egg, Worcestershire, salt, Italian seasoning, onion powder, and black pepper, gently stirring together until combined.
  3. Form meat mixture into 26 (1½-inch) balls. Place meatballs on prepared baking sheet. Bake for 20 minutes. (They will not be cooked through.) Place meatballs in a 4-quart slow cooker.
  4. In a small bowl, combine pepper jelly, ketchup, and mustard. Pour over meatballs, tossing gently to coat. Cook on high for 2 to 3 hours or low for 4 to 6 hours. Serve warm.
To make the meatballs the day before, bake them as directed for 30 minutes and refrigerate overnight. When you’re ready to make them the next day, place them in the slow cooker and continue with step 4.



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