Sometimes homemade is best. Sometimes, a trip to the frozen food section of the grocery makes life much simpler.
Frozen meatballs are a good pre-cooked food to have on hand during the holidays. The meatballs can be served in a variety of ways, including as a quick appetizer or a hurried-up main dish.
My niece, Emily, gave me this recipe because she said it was so good, it was worth sharing. I made the Bourbon Meatballs and agreed!
If you have any leftovers, the meatballs also make a great hoagie for your hungry husband the day after.
For extra ease, make this dish in your slow cooker while you are out shopping.
Publisher’s Note: It’s been hard to diet the past week as Robin has been filling up my email with some of the most wonderful side dishes, appetizers and desserts you can imagine. She has been getting ready for the special Blount Today Holiday Cooking section, which will be in your Blount Today in early December. I don’t want to tempt you, but how does Apricot Glazed Carrots or Potatoes Romanoff sound?
Holiday Cooking will feature side dishes and other goodies to accompany three main dishes: ham, turkey and beef. From my preview, I will advise that you don’t want to miss this special section in the Dec. 6 Blount Today!
2 cups barbecue sauce
1/2 to 3/4 cup bourbon
1 cup honey
3/4 cup prepared mustard
1/2 tsp. Worcestershire sauce
1 pkg. (32 or 38 oz.) frozen cooked Italian meatballs, thawed
In medium to large saucepan, cook the first five ingredients over medium heat for about 5 minutes. Add meatballs and bring to a boil.
Reduce heat and simmer about 30 minutes.
(Slow cooker recipe: Place meatballs in slow cooker. Cook the first five ingredients in saucepan for about 5 minutes and pour over the meatballs. Cook at low heat for a couple of hours or on high for at least 1 hour. Stir occasionally.)