Prep 5 mins
Cook 30 mins
This incredibly yummy meatball recipe disappears quickly at parties. I found it on the back of a package of Armour meatballs. I use more cinnamon than is called for--at least 2 tsp.
- 1 lb frozen meatballs, regular, appetizer sized
- 1 cup salsa, fresh if possible
- 1 cup apricot preserves
- 1 teaspoon cinnamon
- Place all ingredients in a large saucepan or crockpot.
- Mix thoroughly with large spoon.
- Simmer 30 minutes stovetop or 2 hours in crockpot on high.
This recipe was waaaay too sweet for my taste. I set it up in the crockpot before I went to work, and when I got home and tasted it, I thought for sure I'd read the recipe wrong! Tried adding onions and Worcestershire to the sauce, but it still wasn't edible.
We had to rush around and find something late last night that could be thrown together quickly for dh to take to a work potluck. He decided meatballs in the crockpot would be easy, but I didn't want to do the "same ole, same ole" grape jelly BBQ meatballs. I lucked into this recipe on the back of the bag, and dh said it got rave reviews. I cooked them on the stovetop last night, and then he just took them to work and kept them on low all morning. He and I split one last night, and it was really yummy! It's almost like a sweet and sour kind of flavor, with just the tiniest little kick to it. The apricots really tone down the spiciness of the salsa. They're really good!
Delicious! I always make these in the crockpot, and I always let them cook for at least three hours on high. Great over white rice with sugar snap peas on the side.