Football Friday Tailgate Recipes: Easy Tailgate Meatballs

Happy Football Friday.  Today we have Football Friday Tailgate Recipes: Easy Tailgate Meatballs. Did you save last week’s Thanksgiving Leftovers Edition? What is easier and tastier at a party than a meatball? All these recipes can be done in a crockpot. EVERYONE sells frozen meatballs. So you save time. You can buy the turkey meatballs and I think they even have plant-based meatballs   Then almost everyone is happy. I hope you enjoy the tasty treats and the conference championship games this weekend.

Football Friday Tailgate Recipes: Easy Tailgate Meatballs

Crockpot BBQ Grape Jelly Meatballs

This is the easiest recipe ever.  I personally put them in the crockpot and let them cook overnight. Much better flavor.

Ingredients:

  • 1 cup grape jelly
  • 2 cups prepared bbq sauce
  • 2 lb frozen meatballs

Instructions:

  1. Combine the jelly and bbq sauce in a slow cooker. Stir to combine.
  2. Add the meatballs and stir to coat the meatballs. Place the lid on the slow cooker and cook on high for 3 1/2 hours, stirring once or twice during the cooking time.
  3. Serve warm.
  4. Alternately, you can bake these in the oven at 350ºF for one hour.

Nashville Hot Chicken Meatballs

Ingredients:

  • 2 lb frozen meatballs
  • Dill Pickle Slices for serving
  • Nashville Hot Chicken Sauce

Nashville Hot Chicken Sauce

  • 1 stick melted butter
  • 1 cup chicken stock
  • 2 tablespoons white vinegar
  • 3 tablespoons cayenne pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika

Instructions:

  1. Prepare the Nashville Hot Chicken Sauce
  2. Combine all the sauce ingredients and set aside.
  3. Add all the meatballs to your crockpot or slow cooker.
  4. Pour the hot chicken sauce over the meatballs.
  5. Stir to coat the meatballs.
  6. Cook on low for 2 hours or on high for 1 hour.
  7. Serve with pickle slices.
  8. Enjoy with a cold beverage to temper the heat!

Swedish Meatballs

Ingredients:

  • 1 package frozen meatballs
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon dill weed
  • 1/4 cup minced fresh parsley, optional

Instructions:

  • 1. Prepare meatballs according to package directions.
  • 2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.

Cranberry Sauerkraut Meatballs

These sound weird – I know. BUT they are delish!!

Ingredients:

  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (14 ounces) sauerkraut, rinsed and well-drained
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup packed brown sugar
  • 1 package (32 ounces) frozen fully cooked home-style meatballs, thawed

Instructions:

  1. In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs. Cover and cook on low until heated through 4-5 hours. If desired, top with chives to serve.

Beer BBQ Meatballs

Ingredients: 

  • 2 pounds frozen meatballs
  • For the sauce:

    • 1 cup BBQ sauce of your choice
    • 1 cup beer of your choice
    • Couple squirts of Sriracha
    • Pinch of salt
  • Whisk all ingredients together and pour into the crockpot with the frozen meatballs

Instructions: 

  • You can also use a slow cooker to cook the meatballs. Simply place the meatballs with sauce and cook for 5 hours on low.

On The Menu

Next week we will have something great for the Army / Navy game.  I hope you have enjoyed the tailgate recipes this season and have added some new treats to your arsenal.  Stay tuned for some playoff treats.  Enjoy the conference championships this weekend.