Pepper Jam Eyeballs Recipe

Guests won’t be able to take their eyes off these ghoulishly scrumptious mini meatballs!
  • Ready in: 3 hours, 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 3 hours, 15 minutes
  • By:
  • Servings: 12

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ingredients

cooking methods

  • Bake
  • Slow Cooker

directions

  1. Preheat oven to 375°F. In large bowl, combine first 5 ingredients; salt and pepper as desired. Form into about 36 (1-inch) meatballs.
  2. Firmly press one olive half, cut-side up, into each meatball, creating an eye. Form meat around olive to hold in place securely. Place meatballs on large greased baking sheet, olive-side-up. Bake 15 minutes.
  3. In a greased 3-quart or larger slow cooker, combine chili sauce and Bacon Pepper Jam. Add cooked meatballs. Gently toss to coat. Cook on LOW 1-3 hours.
  4. Reduce heat to WARM to serve.

Makes 12 servings.

Make ahead: Prepare through step 2, cool and refrigerate in a storage container up to 1 day ahead. Add 30 minutes to slow cook time.

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