We had a pre-Superbowl potluck at work, so I started cooking these meatballs in the morning. By lunch time they were ready. They were a big hit! —Jeanne Kiss, Greensburg, Pennsylvania
Recommended: Classy Appetizers for Your Oscars Party
- 1 bottle (16 ounces) Catalina salad dressing
- 1 cup orange marmalade
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 package (32 ounces) frozen fully cooked home-style meatballs, thawed
In a 3-qt. slow cooker, combine the salad dressing, marmalade, Worcestershire sauce and pepper flakes. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: about 5 dozen.
Originally published as Marmalade Meatballs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p95
Reviews for Marmalade Meatballs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 12, 2011
"Easy and everyone loves this recipe from Sandra Lee's slow-cooker cookbook."
Reviewed Dec. 31, 2010
"A relative made these tasty treats for a holiday party! Awesome! Can't wait to make them!"