Peach and Chili Sauce Meatballs
We’ve all had the ‘standard’ appetizer meatballs. Heck, I’ve had more than my share, I admit it. Proudly. These peach and chili sauce meatballs are not those meatballs.
Servings 16 servings
Calories 20kcal
Ingredients
- 2 24 ounce meatballs packages frozen pre-cooked
- ½ cup butter 1 full stick
- 2 cloves garlic minced
- 6 tablespoons all-purpose flour
- 1 14 ounce beef broth
- 18 ounce peach preserves
- 12 ounce chili sauce
- 3 tablespoons Asian red chili paste or 1 teaspoon dried chili pepper
- 1 tablespoon Worcestershire sauce
- 1 envelope onion soup mix
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the garlic, stir and saute for 1 minute.
- Whisk in the flour and whisk for 1 minute to cook.
- Add the broth and stir.
- Bring to a boil and let boil until thickened, 1-2 minutes, stirring often.
- Stir in the peach preserves, chili sauce, chili paste, Worcestershire sauce and onion soup mix.
- Bring to a simmer, stirring often.
- Add the meatballs to a 5 quart slow cooker on high heat.
- Pour the sauce over the meatballs.
- Cover and heat for 3 hours, stirring gently every 30 minutes or so.
Notes
Serve as appetizers or on rolls as sandwiches.
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg