- 32 frozen fully cooked homestyle meatballs (1/2 ounce each)
- 1/3 cup apple jelly
- 3 tablespoons unsweetened apple juice
- 3 tablespoons spicy brown mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- Place meatballs in a single layer in a greased 15-in. x 10-in. baking pan. Bake according to package directions.
- Meanwhile, combine the remaining ingredients in a large saucepan. Bring to a boil over medium heat.
- Transfer meatballs to sauce; stir gently to coat. Return to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sauce is thickened, stirring occasionally. Yield: 32 meatballs.
Originally published as Apple-Mustard Glazed Meatballs in Simple & Delicious December/January 2013, p40
Reviews for Apple-Mustard Glazed Meatballs
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Reviewed Nov. 29, 2013
"I tried this recipe in the slow cooker and I don't think it turned out right. The sauce was really thin and didn't lend much flavor to the meatballs, just a hint of mustard."