The department is having a pitch-in tomorrow, and guess what I’m bringing!
I used to make sweet and sour meatballs with BBQ sauce and apricot jam, along with a dash of nutmeg, cinnamon, cloves, allspice, and a tiny little bit of onion powder. I probably won’t bother with that recipe any more, though.
Tonight, I made sweet and sour meatballs with BBQ sauce and Berry Medley Texas Pepper Jelly, along with a dash of nutmeg, cinnamon, cloves, allspice, and a diced onion. My house smells so good, I’m sure the neighbors will be pounding on the door demanding a bite of “whatever is in your oven” any second.
It’s actually the second batch of meatballs that’s still in the oven. The first batch is sitting on the stovetop cooling, and before I take it to the college tomorrow, I’ll have to add some of the second batch to the pan, because we’ve “sampled” so many of the meatballs, well, let me just say the pan is nearly empty there are a few meatballs gone missing. It’s a mystery.
Usually, I make the actual meatballs myself, but I might have cheated and bought a bag of frozen ones earlier. Maybe.
They’ll never know, will they. The only other thing I’ll need tomorrow is my gradebook and a box of toothpicks. That’s the best way to eat sweet and sour meatballs, you know.
I love Texas Pepper Jelly more every day. Honesty, I really do.
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