Tangy Meatball Sauce

Mix the sauce ingredients in a small bowl until combined. Combine jelly and chili sauce in a crock pot and stir until smooth.

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Cook over medium heat until mixture comes to a slow boil.

Tangy meatball sauce. Serve immediately or store in an airtight container for up to a week. Cover and set Crock Pot on HIGH for 3 hours stirring 2-3 times during cook time. The sauce should bubble and thicken after about 10 minutes.

Combine all ingredients in a large skillet stirring to combine. Stir regularly for 10 to 15 minutes or until the sauce thickens to the consistency of sweet-n-sour sauce. Heat the mixture if needed to combine.

When sugar is dissolved pour heated sauce over the meatballs and cover the crock pot. Our most trusted Stovetop Tangy Meatball Sauce recipes. Pour the Tangy Sweet sauce over the meatballs.

Heat over medium-high heat until hot and bubbly. Add the frozen meatballs to the crockpot or slow cooker. Do this a few times until all the meatballs and sauce are gone.

Stir to coat evenly. Sautee until soft and fragrant about 4-5 minutes. Cook and stir over medium heat until blended.

Cook covered 15-20 minutes or until heated through stirring occasionally. Bake on low 6-8 hours or on high 4-6 hours. Spray slow cooker with non-stick cooking spray.

Combine sauce ingredients and pour over meatballs in 5qt or larger Crock Pot. How to Make Zesty and Tangy Meatballs. Reduce heat to medium-low and cover pot.

Reviewed by millions of home cooks. Ingredients 1 around 30 count sizebag frozen meatballs 23 cup Hoisin sauce 14 cup soy sauce 14 cup rice vinegar 2½ teaspoons minced garlic 1 tablespoon Sriracha sauce 2 tablespoons sesame seeds optional garnish fresh parshley chopped optional garnish. Meanwhile place meatballs in your crock pot.

Cook on high for 2 hours or low for 3-4 hours. How to make Sweet and Tangy Meatballs in the slow cooker. A slow-cooked zippy tomato sauce thickened with tapioca and flavored with mustard and horseradish makes a nice tangy sauce for your favorite meatballs.

Add meatballs and stir to coat. Sweet and Tangy Sauce Combine sauce ingredients in a medium sauce pan and stir to combine ingredients. When meatballs are baked remove from baking sheet and add to the BBQ sauce rolling each ball to coat evenly.

Pour over meatballs and serve over rice. Melt the butter in a large skillet over medium heat once sizzling add in the onions season with salt to taste black pepper and nutmeg. For the Tangy BBQ Sauce.

Add a layer of meatballs and drizzle over some sauce. Cook over medium heat for about four minutes stirring constantly. In a large bowl add the finely crushed cornflakes meat sauteed onions and salt.

Spray the slow cooker with non-stick spray. In a large saucepan mix the first six ingredients. In a thick-bottomed saucepan combine all the ingredients over medium heat whisking constantly until the corn starch is broken up.

Mix and form into small balls. In a large cooking pot add the barbecue sauce orange marmalade and whole cranberry sauce stir to combine. Combine all ingredients except meatballs in a saucepan over the stove to heat up and dissolve sugar.

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