Marmalade Meatballs Recipe
- 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 homestyle 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.
1 each: 73 calories, 4g fat (1g saturated fat), 12mg cholesterol, 126mg sodium, 6g carbohydrate (5g sugars, trace fiber), 2g protein Diabetic Exchanges:1/2 starch, 1 fat
Reviews for Marmalade Meatballs
"Easy and everyone loves this recipe from Sandra Lee's slow-cooker cookbook."
"A relative made these tasty treats for a holiday party! Awesome! Can't wait to make them!"