This recipe for Magnificent Meatballs is one that I tried from Stephanie Ashcraft’s 101 Things to Do With Meatballs. This one uses an interesting combination of ingredients. However, they really do work together.
This recipe is made in the slow cooker and you only need 4 ingredients. The beginning of this recipe is fully cooked frozen meatballs. Then the sauce that coats these meatballs is peach preserves, medium salsa, and cinnamon. You want to use medium salsa, because the heat of the salsa will lessen as it cooks in the slow cooker. The cinnamon is a suprisingly nice addition to the flavors.
These magnificent meatballs do have some zip to them, but they weren’t too spicy for my family and we aren’t a really spicy food family. Of course I love that it is made in the crock pot, but if needed you can cook it on the stove top. Now, I like to use 1 pound of meatballs because when serving it as a main dish serving over rice. I want to have plenty of sauce. I have also used pineapple apricot preserves and that works well too.Print
- 52 (2 lbs) frozen, fully cooked meatballs (I only use 1 lb when making this as a main dish)
- 1 (18 oz) jar apricot preserves
- 1 (16 oz) jar medium salsa
- 1 Tbsp cinnamon
- Place meatballs in a 3- to 4 1/2-quart slow cooker that has been prepared with nonstick cooking spray. In a bowl, combine the remaining ingredients.
- Pour sauce over meatballs. Cover and cook on low heat for 4-6 hours, or until meatballs are heated through. Serve as an appetizer with toothpicks or over rice as a main dish. Makes 10-12 servings.
Variation: If using the stove top method, I recommend using mild salsa unless you like things spicy. The heat stays more in the stove top version and lessens when cooking in the slow cooker. Combine all ingredients in a 3- to 4-quart saucepan. Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Beef
- Method: Slow Cooker
- Cuisine: American
This is the original photo from this post when it was first posted in March 2009.