Cocktail Meatballs

Grape jelly/chili sauce

~1.2:1 chili sauce:grape jelly

For 10 meatballs (2 servings of meatballs):

4 tbsp Ketchup

4 tbsp apricot

10 pieces, Meatballs

1 tsp (5ml) ea.), Worcestershire Sauce

Grape jelly/low sodium chili sauce

~1.2:1 chili sauce:grape jelly

For 10 meatballs (2 servings of meatballs):

2 tbsp tomato paste

1 oz water (more to thin if needed)

0.8 g better than bullion

2 tsp chili powder

1⁄16 teaspoon garlic powder

1⁄16 teaspoon ground cumin

1⁄16 teaspoon dried oregano

4 tbsp grape jelly

10 pieces, Meatballs

1 tsp (5ml) ea.), Worcestershire Sauce

Cranberry sauce/BBQ/Sweet chili sauce

2 cup cranberry sauce

1 c. barbecue sauce

1/2 c. sweet chili sauce  

2 tbsp. apple cider vinegar 

1 tbsp. Worcestershire sauce  

Pinch red pepper flakes 

Kosher salt  

Apricot/BBQ

~1:1 apricot preserves:BBQ sauce

crushed red pepper

Apricot/Chili sauce

~1.5-2:1 apricot preserves:chili sauce

crushed red pepper

For 2 servings need about 8 tbsp of sauce. 

Try 5 mins in PC.

Meanwhile, make sauce: in a large skillet over medium heat, combine cranberry sauce, barbecue sauce, chili sauce, vinegar, and Worcestershire sauce. Whisk until smooth and season with red pepper flakes and salt.

When mixture is smooth, add meatballs to skillet. Cook, basting with the sauce, until sauce is thickened and coating meatballs. Garnish with parsley and serve.