SPICY TAILGATE MEATBALLS

Spicy Tailgate Meatballs image

Provided by Joyce Conway

Time 1h30m

Number Of Ingredients 13

1 lb ground chuck
1 lb bulk italian sausage, hot or sweet
1 medium onion, finely diced
1 medium green or red sweet pepper, finely diced
2 granny smith apples, peeled and finely diced
2 c catsup, divided
2 tsp sea salt
2 tsp granulated garlic
1 tsp red chili pepper flakes
2 large eggs
1 1/2 c panko bread crumbs
2 13 ounce jars habanero or jalapeno pepper jelly
2 14 ounce cans whole berry cranberry sauce

Steps:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, add ground chuck, sausage, onion, sweet pepper, half of the diced apples, ½ cup catsup, sea salt, pepper, chili pepper flakes, granulated garlic, Panko bread crumbs, and eggs. Using your hands, mix until combined, but do not over mix.
3. Spray large baking sheets with cooking spray. Roll meatballs slightly smaller than the size of golf balls. Place on baking sheets. Bake for 20 minutes. Cool completely leaving them on the baking sheets. (Can be refrigerated to cool)
4. While meatballs are cooling, combine remaining diced apples, remaining catsup, pepper jelly, and cranberry sauce in a medium saucepan. Over medium low heat, stir until well blended. Reduce heat to low and cook an additional 10 minutes.
5. Carefully add cooled meatballs. Stir gently and continue to cook over low heat until meatballs are heated through. Place meatballs and sauce in crock pot on warm setting, or in other serving dish that can be kept warm. Serve with appetizer toothpicks on the side.Enjoy