- 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.
Reviews forMarmalade 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!"