Crockpot Bbq Peach Meatballs Recipes
CROCKPOT BBQ PEACH MEATBALLS RECIPE
This Barbecue Peach Meatballs recipe is a dump-and-go dish with frozen meatballs. That means, you are going to spend less than 7 minutes putting the three ingredients into the Crockpot. Then, when it is time for dinner, you will simply serve it.
Provided by Kelli Miller
Categories Appetizers Entrees
Number Of Ingredients 3
Steps:
- Place all ingredients in your Crockpot and stir well to combine.
- Secure the lid on your Crockpot. Set heat to high and the timer to 3.5 hours.
- When done cooking, stir well to coat.
Nutrition Facts : Calories 412 kcal, Carbohydrate 39 g, Protein 18 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 955 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 11 g, ServingSize 1 serving
PEACH-GLAZED MEATBALLS
When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouthwatering meatballs while playing games. Water chestnuts add a bit of crunch. -Christine Martin, Durham, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the eggs, water chestnuts, bread crumbs and bouillon. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet., In a small saucepan, combine the preserves, chili sauce and soup mix. Cook over medium-low heat for 5 minutes. Pour over meatballs. Simmer, uncovered, for 10 minutes or until heated through.
Nutrition Facts :
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