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:
- Combine the jelly and bbq sauce in a slow cooker. Stir to combine.
- 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.
- Serve warm.
- 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:
- Prepare the Nashville Hot Chicken Sauce
- Combine all the sauce ingredients and set aside.
- Add all the meatballs to your crockpot or slow cooker.
- Pour the hot chicken sauce over the meatballs.
- Stir to coat the meatballs.
- Cook on low for 2 hours or on high for 1 hour.
- Serve with pickle slices.
- 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:
- 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.
