I have always used apricot jam added to bottled barbecue sauce when I made sweet and sour meatballs to take to parties and family reunions. Now that Texas Pepper Jelly has Apricot Habanero Pepper Jelly, however, I’ve changed my recipe.
Now I’ll be taking sweet, sour, and hot meatballs to parties and family reunions.
If you thought sweet & sour barbecue sauce was good, just wait until you wrap your taste buds around that same simple recipe made with Apricot Habanero pepper jelly instead of plain ordinary apricot jam!
Just add about 1/2 cup of Apricot Habanero to one average-sized jar of bottled barbecue sauce, pour it over a baking dish full of meatballs – make your own or buy a package of frozen – bake until the sauce is bubbly, and set it on the table with a big spoon in it.
Then stand back.
I put a box of toothpicks on the table for people who like to spear their meatballs instead of forking them.
I’m a forker, myself.
This recipe makes a dish that will make your entire house smell so wonderful, strangers will come to the door and beg for a taste.
This is also a GREAT recipe for your crockpot. These hot summer days, in fact, I recommend putting the mixture in your crockpot. That way, your oven won’t be heating up your whole house.
Did I mention that however you choose to make this recipe, your house will smell like a dream? I did? Well, I’m mentioning it again. Mmmmm, barbecue. . . .