From Southern living 2000 Annual. This makes an easy appy for home entertaining. Carries well in an oven-proof bowl, to re-heat in microwave.
- 1 (12 ounce) jar seafood cocktail sauce
- 1 (10 1/2 ounce) jar jalapeno jelly
- 1⁄2 small sweet onion, minced
- 0.5 (3 lb) package frozen meatballs, cooked
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth.
- Stir in meatballs. Reduce heat and simmer, stirring occasionally, 35-40 minutes, or until thoroughly heated.
Wow -- these are great! I made them for the Top Favorite Recipes for 2009 event. This recipe was submitted by Baby Kato as one of her favorites, and I can see why. I used zesty, hot seafood sauce and together with the jalapeno jelly they made a wonderful sauce for these meatballs. It was spicy and tangy, and was a great dipping sauce when served along with the meatballs as an appetizer. We also tried it over rice as a main dish. It was good that was as well, but next time I will double the sauce so there will be enough to sink into and really flavor the rice. I cooked the recipe in a slow cooker for about 3 hours on low and it came out perfectly. This was a definite winner in our house and we'll be enjoying it again.
These were great! Of course homemade meatballs would be good too, but for ease of preparation and yummy flavour these deserve 5 stars from us ... they will be served again in our home. We bought a 1kg bag of pre-cooked, frozen Swedish meatballs from Safeway, 2 jars of seafood sauce, one jar of jalapeno jelly from the Deli and 45 minutes later we had dinner! At first all we could smell was the seafood sauce, but after simmering and blending with the jelly it did mellow out a bit. The jelly added a nice little zing at the end (not too hot) and the seafood sauce added that tangy flavour we were after. Next time I may buy the hotter seafood sauce OR use a bit more jalapeno jelly, adjusting to our tastes (we prefer spicier flavours). They were served on a bed of rice, which was perfect for sopping up the extra sauce. Thank you, Nurse Janey, for sharing this recipe! :)
What a wonderful surprise these tasty little treats are. So much flavor. They are bright and alive, tangy, tart and sweet. We loved them so much, that I served them twice, once as appetizers and once over rice, for a very satisfying meal. Thanks so much for sharing another winner Nurse Janey.