I don’t know about you, but I’m not a big fan of potlucks.
I never really was….you do not really know who made the food, if their kitchen is clean, do they wash hands frequently etc. etc.
Then, when food issues came into play, I had to be careful about what I could pick up and eat. In a way, that was nice because I’d have good excuse to not eat something at a potluck if I didn’t really feel like eating it.
So, if I go to a potluck, I often bring more than one thing. And I like to bring something substantial. You can always find raw veggies and a fruit salad at a potluck so bringing a meat dish to fill myself up, is a good idea.
Today I have a delicious cocktail meatball recipe to share with you. I’ve made it several years now and always at Christmastime. It just seems like a special recipe and not one you’d make on a random evening.
Every time I bring it somewhere it gets rave reviews. And it is easy to keep hot at a potluck as long as you have a crockpot.
So, next time you need to whip up a big batch of something to take somewhere, why not these cocktail meatballs? They also work great for your at-home party.
- 2 pounds ground beef
- 2 eggs, beaten
- 3/4 cup gluten free or regular oatmeal
- 1 3/4 cup ketchup (free of HFCS)
- 1 1/4 cup blackberry preserves (free of HFCS)
- 1/2 cup coconut sugar
- 1 T. taco seasoning
- 1/2 tsp. garlic powder
- Preheat oven to 350 degrees.
- Mix beef, eggs, and oatmeal together and shape into one inch balls.
- Place meatballs on two cookie sheets.
- Bake for about 15 minutes-20 minutes.
- In a bowl, mix the ketchup, blackberry preserves, coconut sugar, taco seasoning and garlic powder.
- Place into a crockpot and turn temperature to high.
- When meatballs are finished cooking, place on paper towels to absord any grease. Then fold into sauce in the crockpot.
- Keep on temperature on high until the sauce is hot. Then turn to low.
- After several hours, you may need to turn the crockpot off or to warm if the sauce gets too hot.