½ pound Ground Pork
1-12 ounce Jar of Kam’s Chili Sauce (1/4 jar for the meatball mix)
¾ cup Quaker® Old-Fashioned Oats
¼ cup chopped onion
Salt and Pepper to taste
1 tablespoon of fresh parsley
1/2 teaspoon Worcestershire sauce
1 (12 ounce) bottle of Kam’s Chili Sauce
1 (10 ounce) jar of currant or grape jelly
Mix all ingredients (except for grape jelly & Kam’s Chili Sauce). Gently shape into 1-inch balls. Put meatballs in the oven on a cookie sheet until browned. Remove the meatballs. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly and simmer, uncovered for about 30 minutes. To keep warm place into a crockpot and keep covered on low.
Cook’s Notes: Use Welch’s grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like.
Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low.
Brazi Bites Jalapeño Poppers
1 bag Brazi Bites, thawed
4 each large jalapeños
2 ounces shredded mozzarella
1 ounce cream cheese
1 tablespoon green onions, diced
Cut the ends off of the jalapeños and slice down the middle. Clean out seeds and place flat side down onto a sheet pan. Brush lightly with oil and broil in oven until skin blisters. Peel the skin off of the jalapeños and dice small. In a medium bowl, mix diced jalapeños, mozzarella, cream cheese and green onions until combined. Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top. Place 1/2 tsp. of the jalapeño mix into the indentation. Place in a 400 degree oven and bake for 15-20 minutes until deep golden brown. Serve warm. Enjoy!