Spicy Marmalade Meatballs
Meatballs:
2 lbs ground beef (chuck)
1/2 cup bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, minced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3 eggs
Sauce:
2 cups ketchup
1/4 cup Worcestershire sauce
1 jar orange marmalade (10 to 12 ounces)
dash cayenne, more or less to taste
1 teaspoon chili powder
Combine sauce ingredients in slow cooker/crockpot; cover and cook on high while preparing meatballs. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325°oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker/crockpot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main dish.
Makes 24 to 48 meatballs, depending on size.
Spicy Refried Bean Dip
2 cans refried beans, (16ounce each)
1 package taco seasoning mix, about 1 1/4 oz
1/2 cup chopped onion
2 cups Monterey jack cheese, shredded
a few drops Tabasco sauce to tase
chopped jalapeno or mild chiles to tase
Place refried beans, taco seasoning, onion, cheese, and Tabasco sauce in the slow cooker/crockpot; stir well. Stir in chopped chiles. Cover and cook on low until cheese is melted, about 1 hour; add a little water if mixture seems too thick. Serve from the slow cooker/crockpot with French bread, crackers, or chips.
Makes about 4 cups.
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