Hi, it’s Blair here, an editor with AllFreeSlowCookerRecipes.com.
It’s almost time for the Superbowl this weekend. If you’re looking for some easy last minute football food ideas, we have a great suggestion from AllFreeSlowCookerRecipes.com. AllFreeSlowCookerRecipes received a handful of meatball recipes from Casa Di Bertacchi Company. You can read all about the company and their products on AllFreeSlowCookerRecipes’ featured company page.
Among the recipes Casa provided, is a recipe for slow cooker Game Day Meatballs.
Casa sent me a sample 6-lb bag of their Casa Di Bertacci Authentic Italian Style Beef Meatballs to try out and review in preparation for an upcoming giveaway AllFreeSlowCookerRecipes will be hosting in March. While they’re frozen, and I could have waited, I decided now was the perfect time to try them out in my slow cooker with their recipe for Game Day Meatballs.
The recipe for Game Day Meatballs couldn’t be simpler! Here’s a step by step on how I made them with photos to help you along!
Here are the nuts and bolts of the recipe:
Cooking Time: 5 hrs
- 3 pounds Casa Di Bertacchi Italian Meatballs, frozen
- 2 (12 oz) jars of Asian chili sauce
- 1 (12 oz) jar of grape jellly
- 1/4 cup water
- Toasted baguettes or French bread
- Pour frozen meatballs into a slow cooker.
- Whisk together chili sauce, grape jelly and water.
- Pour mixture over meatballs.
- Cook on high for 4 ½ hours or on low for 5 hours.
Note: I had a 6-lb bag, rather than a 3-lb bag, so I had to double the recipe.
I gathered my ingredients: 6 lbs of meatballs, 4 (not 2) jars of Asian chili sauce, 2 (not 1) container of grape jelly, and 1/2 (not a 1/4) cup of water. I’ve never bought Asian chili sauce before because I’m not a huge spicy food connoisseur. I chose a Thai chili sauce that was mild. There are many variations at the grocery depending on your tastes and spice preferences.
As instructed, I put the meatballs into my slow cooker. I had let my meatballs defrost first, so they took less time to cook than is suggested by the recipe. I took them out at about the 4-hour mark. The recipe indicates they could cook for 4 1/2 to 5 hours. They probably take more time to cook if they’re completely frozen.
I poured all of the chili sauce into a bowl.
I added in the grape jelly.
And finally, I added the 1/2 cup of water (rather than 1/4 cup because I was doubling the recipe).
This is what the sauce looked like after I whisked all the ingredients together. It takes a little muscle because the jelly is thick.
I pour the sauce into the slow cooker with the meatballs. Because I had a 6-lb bag, I actually removed half of the meatballs out of the slow cooker, poured some sauce in, replaced the half I took out of meatballs, and poured the remaining sauce. This ensured that all the meatballs would be covered in sauce. Then, I tossed them best I could and let them cook.
Here is the final result. They were delicious and so easy!! You can leave them on a “keep warm” setting during the game and your guests will have a football feeding frenzy!
These slow cooker meatballs make for great football appetizers or football party food. They’re a bit spicy. As suggested with the recipe, I served them with small slices of French bread. It was delicious!
Keep an eye out for the Casa Di Bertacci giveaway coming up in March on AllFreeSlowCookerRecipes.com! And enjoy the game!
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