Sweet & Hot Meatballs
Purgatory Meatballs, yes the heat factor is there, but the pineapple and apricot preserves dial it down to a spicy sweetness. You can add additional hot jalapenos to dial up the heat factor. Start with this recipe and then add if it is not spicy enough.
I needed a fast, quick entrée to bring to work for an impromptu party. Off to the market I went to try and figure it out. Here is what I walked out with, I put it all together and decided it is yummy and great enough to post. Great as an appetizer, party food, over rice or great for a last minute potluck. I put it in a crock pot and was all set for the event.
Ingredients:
- 1 medium sweet onion, diced
- ½ cup of Italian parsley or cilantro, chopped fine
- 1 jar of chili sauce
- 1 large can of pineapple tidbits
- 1 jar of apricot preserves
- 1 jar of HOT Mango Chutney (I used half)
- 1 can of HOT jalapeno peppers (diced)
- 1 can of medium hot chilies peppers (diced)
- 4 bags of frozen, fully cooked meatballs (about 15 in each bag),
- 4 large green peppers, cut into chunks
Directions:
- In a large saucepan, sauté the diced onion in 1 tablespoon of oil or 1 teaspoon of coconut oil until soft
- On medium heat, add the next 6 ingredients, I only used ½ jar of the HOT Mango Chutney, but you can use the whole jar
- Bring to a simmer, stirring constantly for 10 minutes, remove from heat. NOTE; because there is sugar in this mixture it will come to a boil quickly so keep the heat on medium and stir so the bottom does not burn.
- After removing the pan from the heat, bring to room temperature if not using right away and refrigerate until you are ready to use.
- When you are ready to serve; about 4 hours before the event, put the sauce in a crock pot and cook on high until hot, turn down to low and add the peppers, and meatballs, stir to coat and put the lid on and heat until meatballs are heated through.
Kitchen Moxy 