Food and Recipes Appetizers Pepper Jelly Meatballs Be the first to rate & review! Use the slow cooker for these peppery glazed meatballs. By Jasmine Smith Published on November 30, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch Active Time: 25 mins Total Time: 3 hrs 40 mins Servings: 10 to 12 If you’re a Southerner, chances are you already have a go-to meatball recipe. And why not? Meatballs are one of the one of the appetizer mainstays for tailgates, potlucks, or any time you need a good crowd pleaser. Traditionally, many Southerners toss meatballs in a Crockpot with grape jelly, but we decide to dress these up for the holidays with an even more Southern twist—pepper jelly! The result is sweet and spicy meatballs that are dressed up for a special occasion. Glossy, saucy, and garnished with chopped pickled peppers, these meatballs will be a hit at your next gathering. Do You Need To Cook Meatballs First? Yes, it’s safer and more delicious to cook meatballs before adding them to your slow cooker. A quick trip to the oven (just 14 minutes at 400°F) renders the fat and firms up the meatballs so they are cooked through and hold together in the slow cooker. Can You Make Meatballs Ahead? You sure can! To make these meatballs ahead of time, bake them as directed, let them cool, then freeze them in an even layer on a rimmed baking sheet. Transfer them to a ziplock freezer bag and freeze up to 1 month. Let them thaw overnight in the refrigerator, then add them to the slow cooker and proceed with the recipe. Ingredients 2 lb. 85 /15 lean ground beef 2 large eggs, lightly beaten 2/3 cup dry breadcrumbs 2 tsp. Worcestershire sauce 1 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 2 (13-oz.) jars red pepper jelly (such as Stonewall Kitchen) 1/2 cup bottled chili sauce (such as Heinz) 1/2 cup bottled barbecue sauce (such as Sweet Baby Ray’s) 1 tsp. Dijon mustard 1/2 tsp. cayenne pepper 1/4 cup finely chopped Peppadew peppers (from 5 peppers) 1/4 cup finely chopped fresh flat-leaf parsley Directions Preheat oven to 400°F. Line 2 large rimmed baking sheets with aluminum foil. Lightly coat an 8-quart slow cooker with cooking spray; set aside. In a large bowl, stir together ground beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mix thoroughly. Shape into 34 meatballs (about 2 tablespoons each). Arrange on prepared baking sheets. Bake in preheated oven until a thermometer inserted in center registers 160°F, about 14 minutes. Remove from oven; transfer meatballs to prepared slow cooker, discarding any liquid from baking sheets. Whisk together red pepper jelly, chili sauce, barbecue sauce, Dijon mustard, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Pour mixture over meatballs in slow cooker; toss to coat. Cover and cook on LOW, stirring halfway through cook time, until sauce thickens, 3 to 4 hours. Transfer meatballs to a platter; top with Peppadew peppers, parsley, and any remaining sauce. Rate It Print