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These lil Creole meatball appetizers have kick and zing and yum! They are definitely not ho-hum like some of your typical meatball appetizers. Thanks to jalapeno pepper jelly and hot sauce, you won’t be jonesin’ for something spicier. You’ll get the heat and then some.
More Sauce For Everyone!
I make a big batch of these Creole meatball appetizers, so I usually end up doubling the amount of sauce I make. Oh, and if you can’t find Creole mustard, use a good grainy mustard and add just a tad more vinegar. I’m a big fan of Creole mustard so I always keep some around.
If you aren’t a fan of liquid smoke you can leave it out. If you still want a bit of smokiness add a few good-sized pinches of chipotle powder.
Also try my spicy meatballs.
This recipe is based on a recipe from Cajun Delights.
Creole Meatballs Appetizers
Equipment
Ingredients
For the appetizers
- 20-30 Cooked Cajun meatballs use our favorite recipe from here
- Sauce see below
For the sauce
- 6 ounces chili sauce
- ¼ cup white vinegar
- 1 tablespoon Creole mustard
- ½ cup brown sugar
- ½ cup jalapeno pepper jelly
- Hot sauce
- ½ cup beer
- 2 teaspoons Liquid Smoke
Instructions
- Combine all of the sauce ingredients in a saucepan.
- Bring to a boil and reduce to a simmer for 10 minutes.
- Add the cooked meatballs and continue simmering until warmed through.
- Serve with picks.
Notes
Nutrition
Nutritional values are approximate.
